Aubergine curry

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A quick vegetarian curry using aubergines.

Ingredients

• 2 aubergines
• 2 tablespoons sunflower oil
• 1 large onion, chopped finely
• 2 cm root ginger, peeled and julienned
• 2 tablespoons Thai red curry paste (or to taste)
• * I recommend Cock Brand curry paste if you can get it
• Zest and juice from 1 lime
• 2 tablespoons muscovado sugar
• 1 tablespoon light soy sauce
• ½ (400g) can of coconut milk
• Freeze the remaining for later use

Method

1. Trim the aubergines and cut into bite-sized cubes
2. Heat the oil in a pan or wok and stir-fry the onions, garlic and ginger for 3 or 4 minutes
3. Add the aubergine and sauté for 5 minutes or until they start to take some colour
4. Add the Curry paste and mix well
5. Pour in 400 ml cold water, add the lime juice and zest, sugar and soy sauce and bring to the boil.
6. Reduce the heat and simmer for 15 minutes
7. Add the coconut milk and re-heat the curry, being careful not to boil it.

Serving suggestions

Serve immediately with plain rice