Aubergine & Peanut Curry

Ingredients

• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 3 aubergines
• 4 tbsp of sunflower oil
• 3 cloves of garlic, peeled
• 5cm thumb of ginger, peeled and roughly chopped
• 1 stick of lemongrass, roughly chopped
• 1 large or 2 small red chillies, roughly chopped
• ½ tsp of ground turmeric
• 400ml can of coconut milk
• 200ml of vegetable stock
• 2 tbsp of peanut butter
• 4 lime leaves
• 1 tbsp of tamarind paste
• 1 tbsp of vegan fish sauce
• 1 tbsp of coconut oil
• 1 tsp of soft light brown or coconut sugar
• 3 ripe tomatoes, quartered
• 1 red pepper
• 4 stalks of Thai basil, leaves only
• 2 tbsp of roasted peanuts, roughly chopped
• 3 spring onions, sliced on the diagonal
• 2 tbsp of coriander leaves
• Jasmine rice, to serve