Mr D Cooks the books:
I love aubergines and massaman curry so when I found this recipe in Heather Whinney's book The Slow Cook Book I just had to adapt it for my thermal cooker. Although I have adapted it for a Thermal Cooker you could easily cook it in a slow cooker.
Cook Book details:
Title: The Slow Cook Book
Author: Heather Whinney
Publisher: DK UK
Obtain it from : http://mrdscookware.com/the-slow-cook-book/
2 red chillies, deseeded
1 lemongrass stalk, tough outer leaves removed
5cm piece of root ginger peeled, roughly chopped
5 cardamom pods, crushed
1 tbsp rapeseed oil
1 onion, finely chopped
Salt and freshly ground black pepper
450ml hot vegetable stock
400ml can of coconut milk
1 cinnamon stick, broken
1 tbsp dark soy sauce
4 potatoes, peeled and cut into bite size pieces
2 aubergines, roughly chopped
1 tbsp palm or demerara sugar
100g roasted peanuts unsalted, chopped
1 lime, squeezed
Put the chillies, lemongrass, ginger and cardamom in a food processor with a drop of oil and blend until it becomes a paste.
Heat the remaining oil in the inner pot over a medium heat and add the chopped onion. Cook until soft and then stir in the paste and seasoning then cook for 2 or 3 minutes.
Pour in the stock and the coconut milk, stir and bring to the boil.
When boiling add the cinnamon stick, soy sauce, sugar and stir.
Add the aubergines and potatoes making sure everything is covered. Bring back to the boil and after turning down the heat slightly (to stop it burning on the bottom of the inner pot) cook for 5 minutes.
Put the inner pot into the insulated outer container and shut the lid.
Leave to cook without power for a minimum of 2 hours.
When ready stir in half the chopped peanuts and the juice of the lime serve with rice or noodles and the remaining peanuts sprinkled over the top.