Susie Drage
Music, Art & Cookery
The Cookery Book
Aubergine and 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.
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As with any recipe, you could substitute brussels sprouts with green beans, cauliflower or any vegetable of your preference.
Ingredients
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3 tbsp extra virgin coconut oil
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4 garlic cloves, finely chopped
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1 inch (2, 1/2 cm) fresh ginger, finely chopped
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2 stalks lemongrass, crushed and finely chopped
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½ teaspoon dried chili flakes
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2 teaspoon turmeric
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1 teaspoon mustard seeds, ground in a mortar
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1 medium size aubergine/eggplant, cut in wedges
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2 small apples, cut in small dices
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1 cup (240 ml) water
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1 tablespoon apple cider vinegar
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1 can (1 2/3 cup / 400 ml) coconut milk
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3 cups (300 g) brussels sprouts, cut in halves
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1-2 teaspoons sea salt
Serve with:
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Black rice for 4 persons
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A handful fresh Thai basil and fresh coriander/cilantro
Method
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Heat oil in a large pot on medium high heat.
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Add garlic and sauté for about a minute.
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Then add all 5 spices, lower the heat a bit and stir constantly to ensure they do not burn.
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Add the aubergine wedges one by one. Make sure all wedges get soaked in the spicy oil.
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Then add the apple and fry everything for a few minutes.
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Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender.
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Meanwhile, cook the black rice.
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Add coconut milk, brussels sprouts and salt to the curry and let simmer for about 10 minutes more.
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Stir in a generous handful of fresh thai basil and coriander.
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Serve with black rice and some salad on the side.