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Thai-style aubergine curry

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This veggie Thai curry is a perfect make-ahead recipe – seek out vegetarian “fish” sauce for a completely vegan version.

 

Ingredients

  • 5 tbsp sunflower oil
  • 2 aubergines, cut into batons 2cm/¾in thick
  • 1 onion, peeled and quartered
  • 4 garlic cloves, peeled
  • 3cm/1¼in piece fresh root ginger, peeled
  • 2 sticks lemongrass, tough outer leaves removed, roughly chopped
  • 5 cardamom pods
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 tbsp caster sugar
  • 3 tbsp peanut or cashew butter
  • 1 x 400ml tin coconut milk
  • 250ml/9fl oz chicken stock or vegetable stock
  • 1 fresh red chilli, seeds removed, sliced
  • 150g/5½oz fresh spinach, washed
  • 2 tbsp fish sauce or vegetarian fish sauce
  • 1 tbsp fresh lemon juice
  • small handful Thai basil leaves
  • sea salt
  • cooked rice, to serve

 

 

Thai-style aubergine curry

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