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.

In the same pan, 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 the aubergines back to the pan and simmer until it's tender but holding its shape, around 10 minutes. Scatter with coriander leaves and serve with basmati rice.