Vegan aubergine curry
This vegan curry is quick, simple and tasty.
Great served with rice or naan bread.
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.