Aubergine curry with coriander

Ingredients

• 3 tbsp vegetable oil
• 1-2 aubergines, cut in quarters lengthways then halved
• 400 ml coconut milk
• 1 tsp turmeric
• Large bunch coriander – chopped

For the curry paste

• 1 onion, roughly chopped
• 2 garlic cloves
• Thumb sized piece of ginger, chopped
• 1 stalk lemon grass, woody outer leaves removed and chopped (optional)
• 4 green chillies, de-seeded and chopped
• Coriander stalks, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin

Method

Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help). Heat the vegetable oil in a large pan or wok and cook the aubergine chunks until golden. Scoop out. Fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk and turmeric and bring to a simmer. Add back the aubergine and simmer until it's tender but holding its shape, around 10 minutes. Scatter with coriander leaves and serve with basmati rice.