Make this coconut and peanut aubergine curry, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry.Â
Ingredients
- oil for frying
- aubergines 2, cut into large chunks
- onions 2, chopped
- garlic 2 cloves, crushed
- ginger a 5cm piece, finely grated
- cumin seeds 1 tsp
- coriander seeds 1 tsp, crushed
- turmeric 1 tsp
- chilli powder 1/2 tsp
- half-fat coconut milk 400mlÂ
- tamarind paste 1 tbsp
- peanut butter 1 tbsp
- 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...
Also try one of our other quick and easy vegan recipes...
We've also got plenty more delicious aubergine recipes...
Nutritional Information
- Kcals 251
- Fat 15.5g
- Saturates 7.2g
- Carbs 17g
- Fibre 10.6g
- Protein 5.5g
- Salt 0.1g
