Eggplant and Brussels sprout curry

Ingredients for 4 servings:

• 3 tbsp coconut oil
• 4 garlic cloves, finely chopped
• 2 cm ginger root, finely chopped
• 2 sprigs lemongrass, finely chopped
• ½ tsp chili flakes
• 2 tsp turmeric powder
• 1 tsp mustard seeds, ground
• 1 eggplant(s), cut into pieces
• 2 small apples, cut into pieces
• 240 ml water
• 1 tbsp apple cider vinegar
• 400 ml coconut milk
• 300 g Brussels sprouts
• 1 tsp salt
• e.g. Thai basil
• e.g. coriander leaves
• Rice, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Vegan, with lemongrass

Heat coconut oil in a large pot over medium heat. Add garlic and sauté for a few minutes. Add all spices, reduce heat, and cook, stirring constantly. Add eggplant cubes and apple pieces and cook for a few minutes. Add water and apple cider vinegar, cover, and cook for about 20 minutes. Meanwhile, cook black rice. Add coconut milk, Brussels sprouts, and salt to the pot and simmer for another 10 minutes. Stir in Thai basil and cilantro, if desired. Serve with black rice and salad.