Vegetarian

Aubergine Curry with Lemongrass and Coconut Milk is for Dinner.

Aubergine Curry with Lemongrass and Coconut Milk takes 15 minutes to prepare.

Aubergine Curry with Lemongrass and Coconut Milk takes 25 minutes to cook.

Aubergine Curry with Lemongrass and Coconut Milk makes 4 servings.

The ingredients for Aubergine Curry with Lemongrass and Coconut Milk are:

2 large red chillies deseeded and chopped
6 garlic cloves , roughly chopped
knob of fresh ginger , peeled and chopped
2 lemon grass stalks, trimmed and chopped
1 tbsp ground turmeric
1 tsp chilli powder (optional)
2 aubergines medium, quartered lengthways, then halved
1 tbsp olive oil
0.5 tbsp splenda brown sugar blend
6 shallots , finely chopped
1 tbsp Thai fish sauce (nam pla)
400ml can coconut milk
400ml vegetable stock or water
Small bunch coriander , roughly chopped, to serve

Here is how you make Aubergine Curry with Lemongrass and Coconut Milk:

1. Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.2. Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. 3. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. 4. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.Number of Servings: 4Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Aubergine Curry with Lemongrass and Coconut Milk is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 392.4

• Total Fat: 11.1 g
• Cholesterol: 0.0 mg
• Sodium: 8.2 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.0 g
• Protein: 3.5 g