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Coconut and peanut aubergine curry

Coconut and Peanut Aubergine Curry in a Large Pan

Coconut and peanut aubergine curry

Name: Coconut and peanut aubergine curry
Total time: 30 min
Yield: Serves 4
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

Anna Glover

Published: June 24, 2015 at 10:58 AM

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Serves 4

Easy

Total time: 30 mins

A star rating of 4.8 out of 5.6 ratingsRate

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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

Skip to ingredients

Alternatives

Complete the dish

Make this coconut and peanut aubergine curry, then check out more vegetarian curry recipes such as our vegan aubergine curry, yellow curry and spinach, chickpea & potato curry.

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal251
fat15.5g
saturates7.2g
carbs17g
fibre10.6g
protein5.5g
salt0.1g

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 quick and easy vegan recipes...

Wholewheat Vegan Spaghetti Recipe with Broccoli, Chilli and Lemon

We've also got plenty more delicious aubergine recipes...

Brinjal Pickle (Aubergines) Recipe

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 4.8 out of 5.6 ratings

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