Try our easy vegetable curry, then check out more vegetarian curry recipes here.
Ingredients
- aubergine 1, cubed
- groundnut oil 2 tsp
- onion 1/2, thinly sliced
- red pepper 1, chopped
- garlic 2 cloves, crushed
- ginger a thumb-sized piece, finely grated
- red chilli 1, deseeded and finely chopped
- crunchy peanut butter 2 tbsp
- light coconut milk 400ml tin
- mangetout a handful
- baby sweetcorn 75g
- limes 2, juiced
- cooked jasmine rice to serve
Method
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Step 1
Tip the aubergine into a bowl and toss with 1 tsp of the groundnut oil. Heat a non-stick frying pan over a medium-high heat and cook the aubergine for 5 minutes until browned and beginning to soften. Add the onion, pepper, remaining tsp of oil and a pinch of seasoning, and cook for 5 minutes until the onion has softened and the pepper is colouring at the edges. Add the garlic, ginger and chilli, and cook for 2 minutes before adding the peanut butter and coconut milk. Simmer gently for 10 minutes until thickened, then add the mangetout and baby sweetcorn, and simmer for 5 minutes until just cooked. Season and stir in the lime juice, then serve with jasmine rice.
Nutritional Information
- Kcals 193
- Fat 14g
- Saturates 7.5g
- Carbs 8.6g
- Sugars 6.5g
- Fibre 5.2g
- Protein 5.4g
- Salt 0.1g
