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.