COCONUT AND GINGER EGGPLANT CURRY
This is a filling and fragrant curry filled with the flavours of coconut and ginger. The turmeric gives great colour and the lentils add some extra protein to this vegetarian curry.
Serves 4
Ingredients1 chili
2 tsp coriander seeds (or powder as it needs to be finely ground in the paste)
1 inch piece galangal roughly chopped
1 inch piece ginger, roughly chopped
1/2 stalk lemon grass, outer layer removed, roughly chopped
1 clove garlic, smashed
3 coriander roots and stems washed and finely chopped (2-3 Tbs worth)
1 tsp rock salt
1 Tbs coconut oil
1 cup black urdul lentils, or just use puy if you cant find these
2 eggplant, chopped into a 3cm pieces
2 tsp turmeric powder
1 400 ml can coconut milk
400 ml stock
1 tsp freshly grated ginger
½ cup spring onion, plus extra for garnish
1 cup snow peas
Juice of ½ lime
1 tsp soy sauce
½ cup coriander
¼ cup
Directions
1. In a mortar and pestle grind together the chilli, coriander seeds, galangal, ginger, lemongrass, garlic, coriander root and rock salt until you have a paste. Add the coconut oil and grind briefly until combined.
2. In a small pot bring the lentils and 2 cups of water to the boil and simmer for 15 minutes.
3. Put a large heavy based fry pan on medium high heat, add the curry paste you have made and fry briefly until fragrant. Add eggplant and sir to coat in curry paste. Cook until the eggplant softens and starts to colour.
4. Add turmeric, coconut milk and stock along with extra grated ginger. Simmer for 5 minutes. Drain the lentils and add to the eggplant curry. Continue to simmer for 10-15 minutes until lentils and eggplant are cooked.
5. Add spring onion and snow peas and cook briefly for a minute or two. Season with lime juice and soy sauce. Taste and adjust as needed.
6. Serve with brown rice and scattered with the coriander and coconut flakes.