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Aubergine & Lemongrass Curry




Aubergine, Lemongrass & Brussels Sprouts Curry

Serves 4


Here is another very unusual but really delicious curry using Aubergines, Brussels Sprouts and Lemongrass - and is amazingly flavoursome and one we shall definitely be having again.   This is a GUEST RECIPE from Green Kitchen Stories and we are just loving trying out so many new ideas.




3 tbsp extra virgin coconut oil
4 garlic cloves, finely chopped
1 inch (2, 1/2 cm) fresh ginger, finely chopped
2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chili flakes
2 tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine/eggplant, cut in wedges
2 small apples, cut in small dices
1 cup (240 ml) water
1 tbsp apple cider vinegar
1 can (1 2/3 cup / 400 ml) coconut milk
3 cups (300 g) brussels sprouts, cut in halves
1-2 tsp sea salt


Serve with:
Black rice for 4 persons

A handful fresh thai basil and fresh coriander/cilantro



























  1. Heat oil in a large pot on medium high heat.

  2. Add garlic and sauté for about a minute.

  3. Then add all 5 spices, lower the heat a bit and stir constantly to ensure they do not burn.

  4. Add the aubergine wedges one by one. Make sure all wedges get soaked in the spicy oil.

  5. Then add the apple and fry everything for a few minutes.

  6. Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.

  7. Meanwhile, cook the black rice.

  8. Add coconut milk, brussels sprouts and salt to the curry and let simmer for about 10 minutes more.

  9. Stir in a generous handful of fresh thai basil and coriander. Serve with black rice and some salad on the side.

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