This is a filling and fragrant curry filled with the flavours of coconut and ginger. The turmeric gives great colour and the lentils add some extra protein to this vegetarian curry.

I love using a variety of spices in a curry and ginger, galangal and lemongrass go particularly well together. However, if you’re having trouble finding one of them then feel free to leave it out and just increase the quantity of the remaining two. In a pinch you could just use ginger but leaving out the ginger would be a little silly. It’s kind of the main vibe of this curry. I’ve even added extra ginger later on so you get the cooked out flavor from the curry paste and the fresh spicy flavour of ginger that hasn’t been fried. Have i ever mentioned how much I like ginger?! Clearly that’s a thing. It’s also super good for you being great for your immune and digestive health.

I know the weather is supposed to be getting warmer but in traditional Melbourne style it’s taking it’s sweet time to be a regular thing. Actually when is it ever w regular thing, it can hail at Christmas time in Melbourne. I always imagine having a BBQ to celebrate my birthday (next week!) or a get together in a park but it invariably rains and ruins my plans. So lets keep eating warming curries right into Spring and avoid planning outdoor events shall we?

Just a quick note, I know you probably would prefer to chuck the curry paste ingredients into a food processor and you can do this… but you can’t get the coriander seeds ground finely enough this way so if you’re not into working those arm muscles use powdered coriander seed or at least grind the seeds first before adding it to a food processor.

Serves 4

Ingredients

1 chilli

2 tsp coriander seeds

1 inch piece galangal roughly chopped

1 inch piece ginger, roughly chopped

1/2 stalk lemon grass, outer layer removed, roughly chopped

1 clove garlic, smashed

3 coriander roots and stems washed and finely chopped (2-3 Tbs worth)

1 tsp rock salt

1 Tbs coconut oil

1 cup black urdul lentils, or just use puy if you cant find these.

2 eggplant, chopped into a 3cm pieces

2 tsp turmeric powder

1 400 ml can coconut milk

400 ml stock

1 tsp freshly grated ginger

½ cup spring onion, plus extra for garnish

1 cup snow peas

Juice of ½ lime

1 tsp soy sauce

½ cup coriander

¼ cup toasted coconut flakes

Directions

In a mortar and pestle grind together the chilli, coriander seeds, galangal, ginger, lemongrass, garlic, coriander root and rock salt until you have a paste. Add the coconut oil and grind briefly until combined.

In a small pot bring the lentils and 2 cups of water to the boil and simmer for 15 minutes.

Put a large heavy based fry pan on medium high heat, add the curry paste you have made and fry briefly until fragrant. Add eggplant and sir to coat in curry paste. Cook until the eggplant softens and starts to colour.

Add turmeric, coconut milk and stock along with extra grated ginger. Simmer for 5 minutes. Drain the lentils and add to the eggplant curry. Continue to simmer for 10-15 minutes until lentils and eggplant are cooked.

Add spring onion and snow peas and cook briefly for a minute or two. Season with lime juice and soy sauce. Taste and adjust as needed.

Serve with brown rice and scattered with the coriander and coconut flakes.

HH. x