Name: Thai-inspired Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 aubergines; 6 fat cloves of garlic; A handful of coriander, plus extra leaves to garnish; 2 large carrots; 1 tsp mild or medium curry powder; 1 tbsp cooking oil; 1 tbsp lemongrass paste (lemon zest will do in a pinch); 1 × 400 ml tin of full-fat coconut milk; 1 tbsp soy sauce; Rice, to serve; ¼ tsp salt; 1 white onion; 2 lime leaves (optional); A generous thumb-sized piece of root ginger; 400 g potatoes (a waxy variety is best, but any will do, really); 1 tsp turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This recipe has a slightly longer ingredients list than my usual style; half of them make up the sauce, and half of them the bulk of the curry. I didn’t want to cut anything out for fear of losing the components that allow me to loosely refer to it as ‘Thai-inspired’ in the first place – walking the line between budget cookery and honouring culinary roots is a tightrope at the best of times – so I will leave it to you to assemble it from what you have on this list. Lemon zest will do in pla