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Coconut and peanut aubergine curry

Name: Coconut and peanut aubergine curry
Total time: 30 min
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 400ml; tamarind paste 1 tbsp; peanut butter 1 tbsp; coriander or breads or rice to serve

30 minutes
serves 4
Easy

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

June 24, 2015 at 10:58 am

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

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 400ml
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.