Gluten Free/ Low Carb/ Vegan/ Vegetarian

Aubergine (Eggplant) Curry with Lemon Grass and Coconut Milk

This is a very spicy curry with the smooth, sweet taste of coconut milk.   It does not look tempting but trust me, if you like a coconut curry, this is a dish for you!


1-2 aubergines (eggplants), quartered lengthways, then halved


3 large red chillis, deseeded and chopped

4 garlic cloves, chopped

Medium piece of ginger, peeled and chopped

2 lemongrass stalks, trimmed or chopped

1 onion, chopped

2 tsbpn ground tumeric

1 tspn chilli powder

1 tblspn coconut oil  (or olive oil)

400ml can coconut milk

small bunch coriander (cilantro), chopped to serve


  • Put the chillies, garlic, ginger and lemongrass in a food processor.  Mix to a coarse paste.
  • Mix the tumeric and chilli powder together and rub it over the aubergine wedges.
  • Heat the coconut oil in a frying pan, then brown the aubergines (eggplants).  Remove from the pan and set aside.
  • Cook the paste, and onion for a few minutes.  Add the aubergines (eggplants) to the pan.  Add the coconut milk and bring to the boil.
  • Reduce the heat and cook gently until the aubergine (eggplant) is tender, but not mushy for about 15 minutes.
  • Season to taste, serve with the coriander over the top.
  • Eat and enjoy!

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