The ultimate winter dish! The carnivores amongst us could add chicken, but it honestly doesn’t need it. Nourishing, filling and delicious – this is one of my personal favourites…

Ingredients

• 2 medium sized brown or desiree potatoes (peeled and chopped into cubes)
• 2 large eggplants (sliced)
• 120ml Extra Virgin olive oil
• 3 shallots (chopped)
• 2 cloves of garlic
• 1 tbs turmeric (or my d.e.w turmeric & ginger blend)
• 1 tbs finely chopped ginger
• 1 green chilli
• 1 tsp coriander seeds (toasted and crushed)
• 400ml coconut milk
• 2 tbs fish sauce
• 2 limes
• 1 lemongrass stalk (smashed)
• 1 spring onion
• 1/2 cup coriander leaves
• Brown rice

Method

Preheat oven to 180c. Heat 2 tbs oil in a large baking tray over medium heat, cook the eggplant in batches for 4-5 mins each side until golden.

Heat remaining oil and add potato, shallots, ginger, garlic, turmeric, chilli, coriander and cook for 2-3 minutes. Add the coconut milk, 1 cup of water, fish sauce, lemongrass and zest / juice of 1 lime. Bring to a simmer then add the cooked eggplant and potato. Cook in the oven for 20 minutes or until tender.

Serve with brown rice, chopped spring onion, extra chilli (if desired), coriander and a quartered lime.

Serves 4.