AUBERGINE AND BROCCOLI IN COCONUT CURRY amok SERVES 4-6

LEMONGRASS, GALANGAL AND FRESH TURMERIC PROVIDE THE DISTINCTIVE CHARACTER OF THIS CURRY

Amok is Cambodia’s national dish, with the lemongrass, galangal and fresh turmeric providing the distinctive character of this curry. I’ve kept all those ingredients in the curry paste in this vegan version, for an authentic dining experience. Serve with jasmine rice.

INGREDIENTS

3 tablespoons coconut oil

2 red onions, thinly sliced

4 fresh or dried makrut lime leaves, fine central ribs removed

2 large aubergines, trimmed and cut into bite-sized pieces

800ml coconut milk 150g broccoli florets and stalks, chopped

200g frozen peas Sea salt Spring onions, sliced, to garnish For the curry paste:

6 garlic cloves, chopped

6 fresh or dried makrut lime leaves, central ribs removed

2-3 fresh red chillies, ideally Thai chillies, to taste, chopped

15g shallots, chopped ¼ lemongrass stalk, outer layers removed and the stalk bashed and finely chopped 3cm piece of galangal, peeled and finely chopped 1cm piece of fresh turmeric, peeled and grated, or 1 teaspoon ground turmeric

4 tbsp freshly squeezed lime juice 4 tsp grated jaggery or demerara sugar

METHOD

l First make the curry paste. Put all the ingredients in a food processor and combine until a smooth paste forms, scraping down the side of the bowl as necessary. Set aside.

l Heat a wok over a high heat.Add the coconut oil and swirl it around until it melts. Add the red onions with a pinch of salt and stir-fry until softened.Add the makrut lime leaves and aubergine and continue stirring to sear the aubergines.

l Lower the heat to medium-high, add the curry paste and stir for two to three minutes to cook out the rawness. Stir in the coconut milk and bring to the boil. Reduce the heat to the point where the mixture just simmers and leave for about 10 minutes until the aubergine is half tender.

l Stir in the broccoli and a splash of water, if necessary, so the liquid just covers the vegetables, and simmer for a further 10 minutes.Add the peas and continue simmering until the vegetables are hot and tender.Taste and adjust the salt, if necessary, then garnish with spring onions and serve.