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Photo of Aubergine & coconut curry by WW

Aubergine & coconut curry

8 - 11
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Try this deliciously rich coconut curry for your next Friday night fakeaway. If you can’t find baby aubergines, simply chop up 600g regular aubergines instead

Ingredients

Olive Oil

1 tablespoons

Onion(s)

1 large

Garlic

2 clove(s)

Root Ginger

1 inch slice(s)

Chilli, Green or Red

1 individual

Lemon Grass Stems

1 stem, finely chopped

Turmeric

3 teaspoons

Aubergine

600 g, baby aubergine, cut in half lengthways

Reduced Fat Coconut Milk, Canned (7.7% Fat)

1 can(s)

Vegetable stock cube(s)

½ cube(s), 200ml stock

Thai Fish Sauce

1 tablespoons

Light Brown Sugar

½ tablespoons

Cornflour

½ tablespoons, level

Brown Basmati & Wild Rice, cooked

500 g, cooked as per pack, 2 x 250g pouches - We used Tilda

Coriander, fresh

1 tablespoons

Instructions

  1. Heat the oil in a large deep frying pan over a medium heat and cook the onion for 4-5 minutes, until softened. Add the garlic, ginger, chilli, lemongrass and turmeric, and cook for 1-2 minutes. Add the aubergines and cook for 5 minutes until they start to colour.
  2. Add the coconut milk, 200ml stock, fish sauce and sugar. Bring to the boil, then reduce the heat to a simmer. Cook for 10-12 minutes, until the vegetables are soft.
  3. In a small bowl, mix the cornflour with a little water to create a paste and add to the pan. Cook for another 2-3 minutes until the sauce thickens.
  4. Meanwhile, cook the rice and quinoa to pack instructions.
  5. Serve the curry, rice and quinoa garnished with the coriander.

Notes

Try swapping the rice and quinoa mix for cauliflower or broccoli ‘rice’.

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