What to ok for dinner tonight: Aubergine Curry

Aubergine Curry

  • Serves 4

INGREDIENTS

  • 2 aubergines
  • 6tbsp vegetable oil
  • Handful Thai basil leaves
  • 3 lime leaves
  • 20g caster sugar
  • 220ml coconut milk
  • 80g fine green beans, trimmed and halved
  • 2 salad onions, cut into 3cm pieces
  • 50ml soy sauce
  • 80ml coconut cream
  • For the curry paste
  • 2tsp coriander seeds, toasted
  • Small pinch of cumin seeds, toasted
  • 4 lemongrass stalks, peeled and cut into 0.2cm slices
  • 5 garlic cloves, roughly chopped
  • 1 red chilli, chopped
  • ½ shallot, roughly chopped
  • 18g galangal paste (or fresh and finely chopped)
  • ¼ tsp ground white pepper
  • 2tsp coarse sea salt
  • 2tsp dried chilli flakes
  • For the garnish
  • ½ large red chilli, thinly sliced diagonally
  • Small handful Thai basil leaves

METHOD

Preheat the oven to 180˚C, gas mark 4. Start with the paste. Grind the coriander and cumin seeds to a fine powder in a spice grinder or pestle and mortar.

Transfer to a blender with the remaining paste ingredients and blitz until smooth. You may need to add 3-4 tbsp water and scrape down the sides occasionally.

Prepare the aubergines. Cut each one lengthways into 10-12 wedges and make deep incisions in the flesh of each wedge at 1-2cm intervals.

Put on a baking tray and drizzle with 3 tbsp oil.

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Roast for 25-30 minutes, until soft but still holding their shape. Don’t worry if the edges burn slightly.

Put the remaining 3 tbsp oil in a pan set over a low heat. Add the paste, basil, lime leaves and sugar; fry for 2- 3 minutes.

Increase the heat to high; stir in the coconut milk, beans, salad onions and soy.

Turn the heat down to low, add the coconut cream and simmer until cooked, about 3-5 minutes.

Put the roasted aubergine in a serving dish and pour over the curry sauce. Garnish with the red chilli and basil leaves just before serving.

Find more curry recipes at waitrose.com/home/recipes

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