Aubergine curry with basil and tamarind

Use Thai basil if you can get it (although normal basil will do). If you can’t get lime leaves, add a good squeeze of lime into your curry at the end.

Serves 4

Coconut or groundnut oil
4 medium aubergines, halved and cut into thick slices
4 shallots, peeled and thinly sliced
5cm thumb ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 lemongrass, halved and bashed
2 makrut lime leaves
1 fresh red chilli, finely chopped
1 tsp ground coriander
300g vine tomatoes, roughly chopped, or a tin of chopped tomatoes
2 tbsp tamarind paste
1 x 400ml tin coconut milk
200ml vegetable stock

To serve
Sticky rice
1 small bunch Thai basil, leaves picked
1 red fresh chilli, finely sliced

Put a large pan over a medium heat, add a little oil, then fry the aubergine in batches until golden. Set aside.

In the same pan, add a little more oil, if needed, followed by the shallots and ginger. Cook on a medium heat for around 10 minutes, until the shallots are soft and sweet. Add the garlic, lemongrass, lime leaves, chilli and ground coriander, and cook for a further five minutes. Add the chopped tomatoes, aubergine, tamarind, coconut milk and stock, then simmer for 25‑30 minutes, until the aubergines have almost collapsed and the sauce is thick, adding a little more water or stock if needed.

Serve immediately with sticky rice, lots of Thai basil and fresh chilli.