Thai Spiced Aubergine Curry

Thai Spiced Aubergine Curry

Serves 4

1½ pts per serving both plans

2 red onions, finely chopped

1 large aubergine, diced

300ml veg stock

1 tbsp flour

300ml skimmed milk

2 tsp finely chopped lemon grass

25g dessicated coconut

2 tbsp chopped fresh basil

salt & pepper

For the curry paste:

4 tbsp tomato puree

2 tps ground cumin

½ tsp ground cinnamon

1 x 2½cm piece (1") fresh ginger, grated

2 garlic cloves, crushed

2 small red chillis, seeded and chopped

juice of 1 lime

Place curry paste ingredients in food processor and blend until smooth.

Preheat a non stick wok or frying pan.  Dry fry the onions and aubergine for 8-10 mins until soft.  Add 2-3 tbsp stock and sprinkle flour over, mixing well.

Add curry paste and cook for 1 min, stirring well and then gradually add the remaining stock.

Add milk, lemon grass and coconut.  Simmer for 20 mins, gently or until the sauce thickens.  Season well and just before serving, stir in the chopped basil.