Aubergine Massaman Curry
This wonderful vegetarian dishhas the perfect blend of Thai spices, creamy coconut, and tender aubergines.
Ingredients
- 2 red chilies deseeded
- 1 lemon grass stalk outer leaves removed and crushed to release flavours.
- 5 cm piece of fresh root ginger peeled and roughly chopped
- 5 card pods crushed.
- 1 tbsp rapeseed oil
- 1 onion finally chopped
- Salt and freshly ground black pepper.
- 450 ml vegetable stock.
- 400 ml coconut milk.
- 1 cinnamon stick broken in half.
- 1 tbsp dark soy sauce
- 4 potatoes peeled and chopped into bite-size pieces.
- 6 baby aubergines or 2 larger aubergines roughly chopped
- 1 tbsp palm sugar or Demerara sugar optional
- 85 g roasted unsalted peanuts roughly chopped
Instructions
- Put the chilies, lemongrass, ginger, and cardamom in a food processor, add a drop of oil blend until it becomes a paste.
- Heat the remaining oil in the in a pot, add the chopped onion, and cook until soft.
- Stir in the paste and season with salt and freshly ground pepper.
- Pour in the stock and the coconut milk, stir, and bring to the boil.
- When boiling had the cinnamon stick, dark soy sauce, and palm or Demerara sugar?
- Stir in half the peanuts, the chopped aubergines, and the potatoes. Bring to the boil with the lid on.
- Once boiling put the inner pot in the outer container and shut the lid.
- Leave to cook without power for a minimum of four hours but longer if you wish.
- To serve squeeze a little lime juice over and sprinkle with the remaining peanuts for the perfect aubergine Massaman curry.