Name: Fragrant aubergine curry
Total time: 40 min
Yield: Serves 4
Ingredients: groundnut oil; 3 small aubergine quartered lengthways then halved; 400ml coconut milk; fresh vegetable stock cube or concentrate to make up 300ml; 1 tsp turmeric; from a large bunch coriander leaves roughly chopped; 2 shallots roughly chopped; 2 cloves garlic roughly chopped; 1 stalk lemongrass woody outer leaves removed and chopped; 4 green chillies seeds removed and chopped; from a large bunch coriander stalks roughly chopped; 1 tsp ground cumin; 1 tsp ground coriander; a thumb-sized ginger

groundnut oil
3 small aubergine
quartered lengthways then halved
400ml coconut milk
fresh vegetable stock
cube or concentrate to make up 300ml
1 tsp turmeric
from a large bunch coriander leaves
roughly chopped

curry paste

2 shallots
roughly chopped
2 cloves garlic
roughly chopped
1 stalk lemongrass
woody outer leaves removed and chopped
4 green chillies
seeds removed and chopped
from a large bunch coriander stalks
roughly chopped
1 tsp ground cumin
1 tsp ground coriander
a thumb-sized ginger

Method

step 1
Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).
Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.
Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.