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.