Vegan aubergine curry
Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.
Place this mixture into a small saucepan and cook gently over medium heat for one minute.
Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.
To serve, pour into a bowl and garnish with chopped coriander.