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This curry is deliciously creamy, spicy and zesty - it’s also pretty easy to make and including the prep time, you should be done in 30 mins! Garlic lovers can rejoice since we use both fresh AND powdered garlic in this recipe to make it extra extra garlic-ey (just how we like it).


9 x cloves of garlic

1 t x tablespoon of garlic powder

1 x medium piece of fresh ginger

2 x lemongrass stalks / 2 tablespoons of lemongrass paste

2 x aubergines

1 x courgette

1 x half a broccoli

3 x tablespoons of coconut oil

1 x half a lemon

3 x tablespoons of honey

1 x tablespoon of turmeric

1 x heaped tablespoon of Chinese style chilli oil

3 x tablespoons of soy sauce

1 x tin of full fat coconut milk

1 pinch of salt

**Serve with rice or quinoa


  1. Chop the garlic and ginger into small pieces and wash & chop all the veg into rough chunks.

  2. Microwave the aubergine for 4 minutes (until it’s very soft to the touch).

  3. Heat the coconut oil in a large pan and sweat the garlic & ginger on a medium heat for around 2 minutes (keep stirring regularly so it doesn’t burn).

  4. Add in the soy sauce, turmeric, the juice of half a lemon, salt and lemongrass (or lemongrass paste) and keep stirring for approx. 2-3 minutes.

  5. Add the aubergine and broccoli to the pan and keep stirring for another 4 minutes.

  6. Add the tin of coconut milk, add the chilli oil & garlic powder and stir well. Put a lid over the pan, reduce the fire to a low flame and let this simmer for around 10 minutes.

  7. Add in the chopped courgette, stir and turn the fire off. Re-seal the lid for approx. 2 minutes to let the courgette slightly softens (but still retain its crunch).

  8. Serve up with rice or quinoa (or any grain of your choice!).

It’s literally like a hug for your tummy. And it’s soooooo moreish! This will be your new go-to recipe for colder evenings when the weather calls for something heartier.