Aubergine & lemongrass curry

Name: Aubergine & lemongrass curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 aubergine; 2 sticks lemongrass; 8 salad onion; 2 garlic cloves; 1 red chilli; 450 g Waitrose Classic Vine Tomatoes; 1 tbsp olive oil; 3 cm piece fresh ginger, peeled and cut into matchsticks; 1 tsp ground turmeric; 28 g coriander; 400 ml essential Waitrose Reduced Fat Coconut Milk; 1 lime; 1 Naan bread, to serve

A delicious and aromatic vegetarian curry. Lemongrass and coriander give this dish a fresh citrusy flavour.

3.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins
Plussalting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 aubergine
2 sticks lemongrass
8 salad onion
2 garlic cloves
1 red chilli
450g Waitrose Classic Vine Tomatoes
1 tbsp olive oil
3 cm piece fresh ginger, peeled and cut into matchsticks
1 tsp ground turmeric
28g coriander
400ml essential Waitrose Reduced Fat Coconut Milk
1 lime
1 Naan bread, to serve

Cut the aubergines into thick fingers, place in a colander over a sink and sprinkle lightly with salt. Leave for half an hour or longer if you have time. Wash and pat dry.
Heat a large frying pan over a high heat and dry fry the aubergines on each side for 5-10 minutes until they begin to char on each side. Remove and set aside.
Meanwhile, remove and discard the outer layer of the lemongrass and roughly chop. Place in a mini food processor with half the salad onions, the garlic, half the chilli and 1 tomato, roughly chopped. Blitz to a paste with a splash of water.
Heat the oil in the frying pan over a medium heat and add the paste. Add the ginger and turmeric to the pan. Finely slice the remaining salad onions, chilli and coriander stalks (reserve the leaves for garnish) and add to the pan. 5 Quarter the remaining tomatoes and stir into the mixture along with the aubergines, coconut milk and a good splash of water. Bring to the boil then cover and simmer gently for 30 minutes until the aubergines are soft and the curry is saucy.
Remove the curry from the heat, squeeze over the lime, scatter over the coriander leaves and serve with naan bread.

Typical values per serving when made using specific products in recipe