Vegan aubergine curry
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1-2
This vegan curry is quick, simple and tasty.
Great served with rice or naan bread.
Ingredients
- lemongrass: ½ stalk lemongrass, finely chopped
- garlic: 2 garlic cloves, finely chopped
- chilli: ½ red chilli, finely chopped
- fresh coriander: 1 tbsp chopped fresh coriander stalks
- cumin: 1 tsp cumin seeds
- coconut milk: 250ml/9fl oz coconut milk
- 50ml/2fl oz hot water
- aubergines: 4 Thai aubergines, halved
- lime: ½ lime, juice only
- fresh coriander: 1 tbsp chopped fresh coriander, to garnish
Method
Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.
Place this mixture into a small saucepan and cook gently over medium heat for one minute.
Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.
To serve, pour into a bowl and garnish with chopped coriander.
