Thai style aubergine curry

Ingredients

• 5 tbsp sunflower oil
• 2 aubergines, cut into batons 2cm/¾in thick
• 1 onion, peeled and quartered
• 4 garlic cloves, peeled
• 3cm/1¼in piece fresh root ginger, peeled
• 2 sticks lemongrass, tough outer leaves removed, roughly chopped
• 5 cardamom pods
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 tbsp caster sugar
• 3 tbsp peanut or cashew butter
• 1 x 400ml tin coconut milk
• 250ml/9fl oz chicken stock or vegetable stock
• 1 fresh red chilli, seeds removed, sliced
• 150g/5½oz fresh spinach, washed
• 2 tbsp fish sauce or vegetarian fish sauce
• 1 tbsp fresh lemon juice
• small handful Thai basil leaves
• sea salt
• cooked rice, to serve

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