Aubergine & coconut curry
11
Points®
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 tablespoon(s)
Onion
1 large
Garlic
2 clove(s)
Root Ginger
1 inch slice(s)
Chilli, green or red
1 individual
Lemon grass stems
1 individual, finely chopped
Turmeric
3 teaspoon(s)
Aubergine
600 g, baby aubergine, cut in half lengthways
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Vegetable stock cube
½ cube(s), 200ml stock
Thai Fish Sauce
1 tablespoon(s)
Light Brown Sugar
½ tablespoon(s)
Cornflour
½ tablespoon(s), level
Brown basmati & wild rice, cooked
500 g, cooked as per pack, 2 x 250g pouches - We used Tilda
Coriander, fresh
1 tablespoon(s)
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.
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