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Coconut and peanut aubergine curry

Coconut and peanut aubergine curry

Published: June 24, 2015 at 10:58 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal251
fat15.5g
saturates7.2g
carbs17g
fibre10.6g
protein5.5g
salt0.1g
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Make this coconut and peanut aubergine curry, then check out more vegetarian curry recipes such as our vegan aubergine curry and spinach, chickpea & potato curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

  • for frying oil
  • 2 aubergines, cut into large chunks
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • a 5cm piece ginger, finely grated
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, crushed
  • 1 tsp turmeric
  • ½ tsp chilli powder
  • 400ml half-fat coconut milk
  • 1 tbsp tamarind paste
  • 1 tbsp peanut butter
  • coriander or breads or rice, to serve

Method

  • STEP 1

    Heat 1 tbsp oil in a pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Scoop out once they are done.

  • STEP 2

    Add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a minute. Add the spices and cook for 2 minutes.

  • STEP 3

    Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves. Add the aubergine back and simmer for 15 minutes. Stir through some coriander and serve with bread or rice.

Check out more vegetarian curry recipes...

Chickpea and squash coconut curry in a grey pan

Also try one of our other

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

We've also got plenty more delicious

Brinjal Pickle (Aubergines) Recipe
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