
Aubergine & coconut curry
11
Point(s)
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