Ingredients
1 bunch spring onions, or 1 onion, chopped
1 clove garlic, crushed
1 tablespoon coconut oil
2 aubergines, chopped
150g cherry tomatoes (halved)
2 tsps of Thai green curry paste ( to taste)
salt and black pepper
1 large bunch of Red Orach leaves (or Erbette Perpetual Spinach)
1 400ml can coconut milk
50g cashew nuts
chopped fresh coriander
Serve with Basmati rice
Start the rice cooking
In a frying pan add the first 5 ingredients and gently saute until the aubergine is tender. When ready, add the spice paste and salt and pepper and stir cover all the vegetables.
Add the red orach on top and leave it to wilt, putting a lid on the pan. When it has wilted down, stir it in, add the coconut milk, cashew nuts and some chopped coriander to taste. A moment or two for the sauce to become thicker, then serve with rice and extra coriander on top.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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