Thai Aubergine Red Curry
Serves 4
Ingredients
2 aubergines
4 tbsp olive oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp chilli flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
4 garlic cloves
5cm ginger
1/2 brown onion
1 can tomatoes
1 can coconut milk
2 kaffir lime leaves
1 lemon
1/2 tsp fish sauce
Handful coriander (for garnish, optional)
Handful cashews (for garnish, optional)
Salt and pepper
Method
Pre heat oven to 120 degrees. Cut aubergines into strips, then in half again and place on a lined oven tray. Drizzle half the olive oil on top along with the cumin and fennel seeds, chilli flakes and season well. Place in oven for 20 mins or until soft. Finely dice the onion and garlic and add to a large pot along with the remaining olive oil, ground cumin and coriander. Grate ginger and add to the pot then turn to medium heat and stir until onion is soft. Pour in the tomatoes and coconut milk, then fill the tomato can to half with water, swish around and add into the curry too. Squeeze in the lemon and fish sauce, put in the kaffir lime leaves, season well and stir. Leave to simmer for 15 mins. Remove the aubergine from the oven and add to the curry, stir again and then leave to simmer again for another 5-10 mins. Spoon into bowls and place some coriander and cashews on top of each bowl. Serve with rice or roti.