Thai Aubergine Curry

Thai Aubergine Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible!

Ingredients

  • 3 large aubergines, each cut into 6 slices (lengthways)
  • Sesame oil for frying (you can also use rapeseed)
  • 5 shallots or 1 large onion, finely diced
  • 2 cloves garlic, crushed
  • 1 stick lemongrass (bashed)
  • 1 tsp tamarind paste
  • 4 tbsp soya sauce
  • 2 tins coconut milk
  • 2 tbsp syrup (e.g. maple, agave) or 1 tbsp brown sugar
  • 1 tsp stock powder
  • Juice of 2 limes

Ingredients

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp ground nutmeg
  • ½ tsp cinnamon
  • ½ tsp chilli powder
  • Pinch ground cloves
  • Pinch fennel seeds

To serve

  • Jasmine rice
  • Thai crackers (vegan)
  • Fresh coriander
  • Thai basil
  • Lime
  • Unsweetened vegan yoghurt
  • Toasted cashews
  • 1
    Either fry the aubergine slices on each side until golden with a little oil and salt, or if you prefer preheat the oven to 180°C (fan)/350°F/Gas 4, lightly coat the slices in oil and a sprinkle of salt and roast them until golden (around 15 minutes on each side), turning once. Set aside. (Note: we charred ours on a griddle pan first – a few minutes on each side.)
  • 2
    Lightly fry the shallots/onion with the fennel seeds in the sesame oil until soft and golden.
  • 3
    Add the crushed garlic and fry for a further minute.
  • 4
    Add all the spices, stir and fry for another minute.
  • 5
    Add the coconut milk, tamarind paste, lemongrass, soya sauce, stock powder, syrup/sugar. Bring to the boil and then simmer to reduce for around 20-30 minutes.
  • 6
    Adjust the flavour to your taste, adding more soya sauce, syrup or lime juice (if necessary).
  • 7
    Remove the lemongrass before serving. Serve with rice and optional extras.

Recipe by Maryanne Hall, Viva! Vegan Recipe Club, veganrecipeclub.org

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