Fragrant, vegetable-led cooking for nourishing one-person feasts
C
elery divides people, perhaps because most of us are introduced to it in the form of batons dipped into hummus, which I don’t feel is its best form. Don’t get me wrong, I enjoy raw celery – it has an earthy pepperiness that I find quite moreish – but I adore it in cooked form, especially with soy and garlic, and today’s recipe is a take on a wok-fried celery dish that we often eat at large banquets in Malaysia. But first, a silky, fragrant curry with tender baby aubergines and a golden coconut base that’s perfect with hot steamed rice and a scattering of fresh herbs. These baby purple aubergines are perfect for one person, and hold their structure well in a curry. I adore them.
This is more for a day when I’m pottering around – the paste seems a bit laborious, but I don’t believe that cooking for yourself always needs to be quick; love and care and time can also be put into the process, especially when you get this golden, rich and nourishing curry at the end.
Prep 20 min
