Far Eastern Inspired Aubergine Curry

 This aromatic fresh and spicy curry packs a punch on the taste buds. A creamy curry using coconut milk to add richness. Lemon grass to add a subtle citrus note. Aubergine makes the dish wholesome and satisfying even though it is vegetarian.  



Serves 2

Ingredients for the Spice Blend

1/4tsp Fennel Seed

1/2tsp Ground Turmeric

1/2tsp Garam Masala

1 Star Anise

1 1/2tsp Dried Chilli Flakes

4 Cardamom Pods

2 Cloves

1/2tsp Cumin Seeds

10 Whole Peppercorns

5 Curry Leaves

4 Kaffir Lime Leaves 

Ingredients for the Curry

1 Aubergine

1/2 Onion

2 Sticks of Lemon Grass

2 Garlic Cloves

2 Peppers

400ml Coconut Milk

2 Bay Leaves
1 Lime

2tbsp of Oil

Knob Of Butter or Ghee

Method

To make the spice blend, place all the ingredients into a spice or coffee grinder. Blend to a powder. Reserve until required.

Heat the oil and butter in a pan. Chop the onion, garlic and peppers then add to the pan, sauté until the onions and garlic have softened. Slice the aubergine into strips then place in the pan, cook until slightly softened.

Scatter over the spice blend and cook for around 1-2 minutes. Pour in the coconut milk then stir to combine all the ingredients. Bruise the lemon grass and tare the bay leaves add in to the pan. Finish with zest and juice of a lime. Top up with 400ml of water, bring to the boil then simmer for around 40 minutes.

Serve with rice.