Aubergine & coconut curry

Name: Aubergine & coconut curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon(s) Olive Oil; 1 large Onion; 2 clove(s) Garlic; 1 inch slice(s) Root Ginger; 1 individual Chilli, green or red; 1 individual Lemon grass stems finely chopped; 3 teaspoon(s) Turmeric; 600 g Aubergine baby aubergine, cut in half lengthways; 1 can(s) Reduced fat coconut milk, tinned (7.7% Fat); 0.5 cube(s) Vegetable stock cube 200ml stock; 1 tablespoon(s) Thai Fish Sauce; 0.5 tablespoon(s) Light Brown Sugar; 0.5 tablespoon(s), level Cornflour; 500 g, cooked as per pack Brown basmati & wild rice, cooked 2 x 250g pouches - We used Tilda; 1 tablespoon(s) Coriander, fresh

Points® value

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

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

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.
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.
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.
Meanwhile, cook the rice and quinoa to pack instructions.
Serve the curry, rice and quinoa garnished with the coriander.

Notes

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

Aubergine & coconut curry

Ingredients

Instructions

Notes

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