Lemongrass, Aubergine & Brussels Sprout Curry

Name: Lemongrass, Aubergine & Brussels Sprout Curry
Ingredients: 3 tbsp extra virgin coconut oil; 4 garlic cloves, finely chopped; 1 inch (2, 1/2 cm) fresh ginger, finely chopped; 2 stalks lemongrass, crushed and finely chopped; 1/2 tsp dried chili flakes; 2 tsp turmeric; 1 tsp mustard seeds, ground in a mortar; 1 medium size aubergine/eggplant, cut in wedges; 2 small apples, cut in small dices; 1 cup (240 ml) water; 1 tbsp apple cider vinegar; 1 can (1 2/3 cup / 400 ml) coconut milk; 3 cups (300 g) brussels sprouts, cut in halves; 1-2 tsp sea salt; Serve with:; Black rice for 4 persons; A handful fresh thai basil and fresh coriander/cilantro

Lemongrass, Aubergine & Brussels Sprout Curry was pinched from <a href="http://www.greenkitchenstories.com/lemongrass-aubergine-curry/" target="_blank">www.greenkitchenstories.com.</a>

INGREDIENTS

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3 tbsp extra virgin coconut oil

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4 garlic cloves, finely chopped

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1 inch (2, 1/2 cm) fresh ginger, finely chopped

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2 stalks lemongrass, crushed and finely chopped

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1/2 tsp dried chili flakes

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2 tsp turmeric

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1 tsp mustard seeds, ground in a mortar

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1 medium size aubergine/eggplant, cut in wedges

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2 small apples, cut in small dices

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1 cup (240 ml) water

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1 tbsp apple cider vinegar

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1 can (1 2/3 cup / 400 ml) coconut milk

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3 cups (300 g) brussels sprouts, cut in halves

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1-2 tsp sea salt

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Serve with:

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Black rice for 4 persons

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A handful fresh thai basil and fresh coriander/cilantro

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