Serves 4 15 mins Prep 20 mins Cooking
Serves 4 15 mins Prep 20 mins Cooking
1
Dissolve your creamed coconut and stock cube in 400ml boiling water and pop to one side.
2
Throw your sliced aubergine in a bowl and mix with 1 tbsp Very Lazy Teriyaki Paste, 1 tsp salt and 1/2 a tsp of cracked, black pepper.
3
Heat 1 tbsp veg oil in a griddle pan over a high heat until nearly smoking and add your Teriyaki aubergine slices in a single layer, cooking for 10 seconds each side before popping on a plate (you will need to do this in batches).
4
Heat your remaining oil in a large, non-stick pan over a medium heat and add your Very Lazy garlic, ginger, chilli and red onion and fry for 3 mins, stirring as you go until smelling delish.
5
Add your aubergine back to the pan with any juices along with your cashews and sugarsnaps. Fry for a few mins and season before adding your coconut veg stock, 2 tbsp Very Lazy Teriyaki Paste and sugar and simmering for 10 mins until thickened.
6
Whilst sizzling away, mix your yogurt, mint and honey and toast your flatbreads.
7
Stir your lime juice and lemongrass into your curry. Sprinkle with chilli and serve in the pan, centre of the table with your sweet, minty yogurt and toasted flatbreads. Bish, bash, bosh - now that's some flavoursome nosh!
