This vibrant, spice-packed curry should help revitalise you during the party season. Turmeric lends it a sunny yellow colour while lemongrass and lime bring a zingy freshness to the aromatic, coconut-rich sauce.
- CourseMain meal
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
Preheat the oven to 240°C, gas mark 9. In a large bowl, mix the aubergine with ½ tsp salt. Line 2 baking trays with baking parchment; put 1 tbsp oil on each. Toss or mix lightly with your fingers to coat the aubergine in the oil and arrange the slices so they are flat next to one another on the baking parchment. Bake for 30 minutes, until golden and cooked through, then remove and set aside to cool. While the aubergine is cooling, fry the onion in the remaining oil in a saucepan or wok over
While the aubergine is cooling, fry the onion in the remaining oil in a saucepan or wok over a medium-high heat. When the onion starts to brown (about 10 minutes), add the garlic, then about 30 seconds later, add the curry leaves, chillies, mustard seeds, cumin and coriander seeds, lemongrass and the remaining ½ tsp salt. Stir-fry for about 1 minute until fragrant, then add the coconut milk, chilli powder and turmeric. Cook over a high heat for 2-3 minutes so that the coconut milk thickens slightly.
Add the roasted aubergine slices and cook, without stirring too much, for 1-2 minutes. Serve with the lime wedges for guests to squeeze over.