Lemongrass, Aubergine & Brussels Sprout Curry
INGREDIENTS
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3 tbsp extra virgin coconut oil
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4 garlic cloves, finely chopped
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1 inch (2, 1/2 cm) fresh ginger, finely chopped
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2 stalks lemongrass, crushed and finely chopped
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1/2 tsp dried chili flakes
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2 tsp turmeric
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1 tsp mustard seeds, ground in a mortar
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1 medium size aubergine/eggplant, cut in wedges
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2 small apples, cut in small dices
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1 cup (240 ml) water
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1 tbsp apple cider vinegar
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1 can (1 2/3 cup / 400 ml) coconut milk
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3 cups (300 g) brussels sprouts, cut in halves
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1-2 tsp sea salt
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Serve with:
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Black rice for 4 persons
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A handful fresh thai basil and fresh coriander/cilantro
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