My local Asian supermarket stocks some amazing fruits and vegetables. It’s always a place I go to for inspiration. I spied these adorable baby aubergines and just knew they were destined for a pot of gently spiced coconut milk curry.
I love how aubergines, when cooked slowly in oil, become melting and delicious, perfect for combining with bright spices and fresh herbs. Dill works well in this curry, too, but I went for the classic Thai combination of coriander and basil.
This time of year I tend to make curries and stews lighter and brighter with plenty of fresh herbs and a squeeze of citrus before serving.
If you’re growing your own vegetables this year, this curry is perfect for any imperfect tomatoes or a glut of courgettes. Just slice them thickly for bite or very thinly if you want them to be absorbed by the sauce. A handful of chopped kale, chard or spinach works well in this curry, too. If you want to up the protein content, tip in a tin of drained chickpeas or crumble in some tofu. It’s a great hearty plant-based dinner that all the family can enjoy.
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Recipe: Baby aubergine curry
Lilly’s kitchen tips
- Use a turmeric-based blend of spices here instead of adding the individual spices. Look for a good-quality curry spice blend that doesn’t list lots of fillers and bulking agents in the ingredients. I love the spice blends from Green Saffron here in Cork, greensaffron.com, as they’re so fresh.
- I’ve found coriander quite sensitive to the Irish climate and it doesn’t grow very well for me. However, Vietnamese coriander is a plant that looks more similar to verbena, with thin long leaves that are quite tough and resilient. It grows well here and is a convenient substitute for regular coriander.
- Always read the ingredients list on coconut milk tins. Some contain very little coconut and rely on thickeners, xanthan gum and lots of additional water. Always buy full fat and thin it down with extra water at home if you prefer.
