Aubergine has astringent (drying) qualities therefore, great for Pitta and Kapha types.
Vata – Substitute the aubergine for green beans, butternut squash or courgette. All of which work equally as well.
The warming dish is not too pungent, although extra chilli can be added if you like a little more heat. Vata and Pitta – don’t go too crazy with the chilli!
Coconut milk is a great addition for Pitta types as it adds the cooling element to the dish. Although cooling, the addition of spices, garlic and ginger will also make it suitable for Vata and Kapha. With a few adaptations, it’s a great allrounder.
For the paste:
- 2-3 garlic cloves
- 2cm piece ginger
- 1 stick lemongrass
- 1/2 tsp rock salt
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- De-seeded red or green chilli to taste.
- 1 large finely chopped white onion.
Blitz all ingredients in a food processor until smooth.
- 1 large aubergine or: courgette, green beans, butternut squash – choose your vegetables.
- 1tbs fish sauce
- 1 tbs soy sauce
- Splash mirin – to taste
- Small buch coriander leaves
- Lime juice to taste.
- Coconut cream and water to make approx 400mls.
The how to:
Fry the paste in a good quality veg oil or coconut oil to remove the ‘rawness’. Add the vegetables and continue to fry. If using aubergine you may want to add a splash of water as it absorbed a lot of moisture. Add fish sauce. I prefer to use coconut cream and water as opposed to a tin of coconut milk. Just check the ingredients list the next time you go to buy a tin coconut milk and compare it to a block of coconut cream. You’ll see why.
Continue to cook until vegetables are cooked. Add coriander, lime and soy sauce to taste.
Serve with boiled or steamed rice.