Aubergine & coconut curry

This creamy curry packs a flavour punch and is a great health booster all round. The coconut helps protect the liver and the spices give the immune system a boost and are anti-inflammatory. The ginger is a great natural way to detoxify the liver. The coriander helps sooth, heal and protect the liver too. Serve with the jasmine rice recipe below for a hearty nourishing meal.

  • 1 aubergine, diced

  • 2 tbs frozen sweetcorn

  • 2 courgettes, diced

  • 1 stick of celery, sliced

  • 500ml vegetable stock

  • 1 can coconut cream

  • 2 tbs desiccated dried coconut

  • 1 tbs blanched almonds 

  • 1 tbs coconut sugar, honey or agave

  • 1/2 salt

  • Pepper

Curry Paste:

  • 1 stick of lemongrass, finely chopped

  • 1 inch piece of ginger root, peeled and finely chopped

  • 1 red chilli, de-seeded and finely chopped

  • 1 cloves of garlic, crushed

  • 1/2 mild curry powder

  • Juice and zest of 1 unwaxed lime

  • 2 tbs tamari or low sodium soy sauce

  • 1 tbs coconut oil or rapeseed oil

Ingredients (serves 4)

Method

First, prep the curry paste. Simply place all the curry paste ingredients in a blender with 1 tbs filtered water and whizz till it’s a course paste. Or this can be done using a pestle and mortar. Heat a large saucepan on the stove. Add 1 tbs coconut oil and the almonds. Cook on a high heat for 3 minutes, stirring frequently. Add the curry paste and cook for another 7 minutes, till the spices are fragrant and toasted. Stir continuously to prevent sticking or burning.

Add the coconut cream and vegetable stock. Bring to the boil. Add the vegetables, half the coriander leaves and dried coconut. Simmer gently for 20 minutes till they are tender but not overcooked. Stir in coconut sugar, honey or agave. Check the seasoning and add salt and pepper if necessary. Transfer to a serving bowl and sprinkle with the reserved coriander leaves and a little dried coconut. Serve with brown rice or jasmine brown rice with ginger okra.