AUBERGINE, MUSHROOM AND SPINACH CURRY⁠

December 10, 2019
Serves: 4
Prep Time: 30 mins
  1. ⁠ Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. ⁠
  2. Mix the turmeric and chilli powder together and rub it all over the aubergine pieces.⁠
  3. Heat the olive oil in pan on a medium heat, then cook the onion until soft.⁠
  4. Add the paste into the pan cook for a few minutes, then place the aubergines in the pan. ⁠
  5. Add the fish sauce, tomato puree, coconut milk and stock, mix well, and bring the liquid to the boil. Reduce the heat and cook gently with a lid on until the aubergine is tender, but not mushy, about 15 mins. ⁠ About 5 minutes before you are about to serve add the spinach and mushrooms into the pan and cook through.⁠
  6. Season to taste.⁠
  7. Serve hot topped with coriander, chopped fresh tomato, kefir yoghurt, a squeeze of lemon and a wholegrain pita bread.⁠

Ingredients

  • 3 large red chillies, deseeded and stalks removed, chopped⁠
  • 6 garlic cloves, roughly chopped⁠ • 2-3-inch large knob of fresh ginger, peeled and chopped⁠
  • 2 lemongrass stalks, trimmed and chopped⁠
  • 1 tbsp extra virgin olive oil⁠ • 1 large onion, diced⁠
  • 1 tbsp ground turmeric⁠
  • 1 tsp chilli powder⁠
  • 2-3 aubergines (about 600g), cut into 2-3cm cubes⁠
  • 1 tbsp Thai fish sauce⁠
  • 400ml can coconut milk⁠
  • 400ml vegetable stock⁠
  • 4 large handfuls of spinach⁠
  • 150 g mushrooms of your choice (I use shiitake)⁠ ⁠

TOPPINGS⁠

  • tomatoes, diced⁠
  • kefir yoghurt⁠
  • lemon⁠
  • small bunch coriander, roughly chopped, to serve⁠

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