Wednesday, 2 December 2009

Aubergine and Courgette Thai Style Curry

The coconut milk in this curry adds both creaminess and a wonderful flavor.
 

Ingredients:



  • 1 onion, finely chopped

  • 3 tbsp sunflower oil

  • 1 tsp turmeric powder

  • 1 tsp fenugreek powder

  • 1/2 tsp cayenne pepper

  • 1 tsp mustard powder

  • 10g (one lump) of ginger, peeled and finely chopped

  • 1 aubergine, cut into cubes

  • 2 courgettes, cut in 1 cm slices

  • 4 carrots, cut into 1 cm pieces

  • 1 tin coconut milk


 

Method:



  1. Put the onion, oil, all the spices and ginger into a frying pan and fry on a medium heat for 5 minutes.

  2. Add the courgettes, aubergine and carrots and make sure they get coated nicely with the spices and onion.

  3. Fry for a further 5 minutes.

  4. Add the coconut milk and simmer for 10 minutes.

  5. Serve on a bed of sticky rice.


 

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