Lemongrass Aubergine Curry

This is adapted from a more classic Thai fish curry and made vegan. Who needs fish sauce when you have miso and soya?! A curry for any occasion!

Serves 2

Ingredients:

Roast veg:
1 medium aubergine, chopped into 4cm by 2cm pieces
1 medium cauliflower, divided into florets and leaves
4 tbsp sunflower oil

For the curry base:
1 tsp brown miso paste
2 tbsp soya sauce
2 tsp tamarind
2 tbsp coconut oil /sunflower oil
1 medium onion, diced
4 tbsp chopped ginger (2 thumbs)
6 garlic cloves, diced
1 small bunch of coriander, including the stalks (finely chopped)
2 lemongrass, bashed a few times
1/2 tsp brown sugar
Pinch of dried chilli flakes
100g cherry tomatoes, halved
1 tin coconut milk
Zest and juice of half a lime, plus extra for serving
Handful cashews, roughly chopped
Salt and pepper

Making Your Aubergine Curry

Preheat the oven to 190 C degrees and prep two baking trays. Divide the aubergine and cauliflower between the two and season with sunflower oil, salt and pepper. Roast cauliflower leaves for 15 mins and then remove from the oven and bake the rest for another 10-15 mins before removing from the oven.

While the veg roasts, begin with the curry base. In a small bowl mix together the miso, soya sauce and tamarind. Then set a large pan to medium to high heat and add 2 spoons of oil. Then add the onion and fry for 3-4mins to soften. Then add the ginger and fry for another 2mins followed by the garlic and coriander stalks. Cook for 2 mins.

Pour in the miso mix from the bowl, brown sugar, lemongrass, chilli flakes and tomatoes. Mix everything together for 1min and then pour over the coconut milk.

Using the tin, add an extra half tin of water to the curry. Bring everything to a boil and then down to a simmer. Cover with a lid with a small gap and simmer for 3 mins. Season with lime zest, juice, salt and pepper. Mix in the roast veg and serve with rice and cashew on top.