Vegan Chickpea lemongrass aubergine coconut milk curry

Ingredients

Chickpeas (Cooked )/Can of thick coconut milk /Onion /Fresh Garlic /Ginger//Potato/Courgettes/Aubergine /Green pepper/Lemon grass/Red pepper/Fresh Turmeric/Fresh Curry Leaves/Tamarind paste /Coconut oil/Jaggery/

Spice mix Black Pepper/Dry red chilli/Star anis/Green Cardamom/Coriander/Cumin /Black mustard seed/Dry Turmeric/Nutmeg/Cinnamon/

Fresh herbs  Basil/Coriander/Mint/

Equipment

Heavy Base Pan Coffee Grinder Spoon Sharp Knife

Method

Heat spices except black mustard seed until they give off smell and darken slightly and then grind

Bruise Lemon grass with a heavy knife

Soak Tamarand  in hot water and strain

Cut veg onions ect ready to cook

Heat coconut oil in a heavy base pan Add black mustard seed when they start to pop add sliced onion garlic/ginger lemon grass/Add potato and rest of vegetables and then spice/Jaggery/ and cook it out /Add stock cubes and coconut milk and cook out and finish with fresh herbs  /Serve on rice

Campfire x