Lilly Higgins: A versatile curry for summer days

My local Asian supermarket stocks some amazing fruits and vegetables. It’s always a place I go to for inspiration. I spied these adorable baby aubergines and just knew they were destined for a pot of gently spiced coconut milk curry.

This time of year I tend to make curries and stews lighter and brighter with plenty of fresh herbs and a squeeze of citrus before serving. Use a turmeric-based blend of spices here instead of adding the individual spices. Look for a good-quality curry spice blend that doesn’t list lots of fillers and bulking agents in the ingredients. I love the spice blends from Green Saffron here in Cork,

Always read the ingredients list on coconut milk tins. Some contain very little coconut and rely on thickeners, xanthan gum and lots of additional water. Always buy full fat and thin it down with extra water at home if you prefer.Bring salad in from the sides and make it star of the showFull list of the more than 215 Aer Lingus flight cancellations

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