Eastington@Paddington

from Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

Simple, and flavoursome, but missing and curry heat.

• coconut oil, garlic, fresh ginger, lemongrass, dried chilli, turmeric, mustard seeds
• aubergine/ eggplant
• apple, organic apple cider vinegar
• coconut milk, Brussel sprouts
• Thai basil and coriander

Served with black rice.

This dish needed more “zing.” The Eggplant and Brussel sprouts needed to be cooked about twice as long as the recipe suggested (unless you are after raw-ish texture).