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Vegan aubergine curry

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1-2

This vegan curry is quick, simple and tasty.

Great served with rice or naan bread.

By Ross Burden

From Ready Steady Cook

Shopping list

Ingredients

How-to videos

Method

  1. Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.

  2. Place this mixture into a small saucepan and cook gently over medium heat for one minute.

  3. Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.

  4. To serve, pour into a bowl and garnish with chopped coriander.