AUBERGINE, LEMONGRASS & SPROUT CURRY
Over the years I've fallen for and followed an immeasurable number of food blogs. Many have inevitably slipped along the way, but there are a small handful that I have followed for so long that many of their recipes have become regular dishes on my dinner table.
One such blog is Green Kitchen Stories. You don't have to trawl far on this blog to stumble across a recipe of theirs. This one comes from their second cook book Green Kitchen Travels.
Curries are nearly always a good thing. This one is insanely delicious and features brussels sprouts, which I think are a mighty fine vegetable. It's fragrant, full of goodness and so quick and easy to make on a busy week night.
My only word of caution is to eat it with the greatest of attention. Its joyful sunny yellow colour is credit to turmeric. I once ruined a favourite dress of mine when a drop of turmeric juice strayed from my spoon. I am still looking for a replacement dress - it was an old favourite. However, I'm also still regularly making this curry, though eating it with much more care, or while wearing an old top.
Lemongrass, Aubergine & Sprout Curry
Serves 4
3 tbsp extra virgin coconut oil
4 garlic cloves, finely chopped
2.5 cm fresh ginger, finely chopped
2 stalks lemongrass, crushed and finely chopped
1/2 tsp dried chilli flakes
2 tsp turmeric
1 tsp mustard seeds, ground in a mortar
1 medium size aubergine, cut in wedges
2 small apples, cut in small dices
240 ml water
1 tbsp apple cider vinegar
1 can (400 ml) coconut milk
300 g brussels sprouts, cut in halves
1-2 tsp sea salt
Serve with:
Rice for 4 persons - I like to use brown rice
A handful fresh basil and coriander
Heat oil in a large pot on medium high heat. Add garlic and sauté for about a minute, then add all 5 spices, lower the heat a bit and stir constantly to ensure they do not burn. Add the aubergine wedges one by one. Make sure all wedges get soaked in the spicy oil. Then add the apple and fry everything for a few minutes. Add water and apple cider vinegar, cover with a lid and let cook for about 20 minutes or until the veggies are tender. Meanwhile, cook your rice. Add coconut milk, brussels sprouts and salt to the curry and let simmer for about 10 minutes more. Stir in a generous handful of fresh basil and coriander. Serve with the rice.
Note: the beautiful Terracotta bowl is by Reiko Kaneko