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Method
Make it happen
- 01
Warm the oil in a wide saucepan and gently fry minced lemongrass, ginger, garlic and optional chilli for 2 minutes without burning.
- 02
Pour in coconut milk and water, add soy sauce and brown sugar, and simmer gently for 6 minutes to infuse the sauce.
- 03
Brown aubergine cubes in the extra oil in a separate pan for 8 minutes until softened.
- 04
Add the browned aubergine and chickpeas to the aromatic sauce, simmer 10 minutes and finish with lime and basil.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.