Coconut and Peanut Aubergine Curry

This creamy coconut and peanut aubergine curry is super simple to make and takes just 30 minutes- making it the perfect comforting meal to make midweek. 

Makes: 4 meals

Preparation: 10 minutes

Cooking time: 20 minutes

aubergine and peanut curry

Ingredients: 

  • olive oil for frying
  • aubergines 2, cut into large chunks
  • onions 2, chopped
  • garlic 2 cloves, crushed
  • cumin seeds 1 tsp (or powder)
  • turmeric 1 tsp
  • chilli powder 1/2 tsp
  • coconut milk 400ml 
  • tamarind paste 1 tbsp
  • peanut butter 1 tbsp
  • spring onions and breads or grains to serve

 

  1. Chop aubergines and onions into chunks
  2. Heat the 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.
  3. Add the onion to the same pan and cook until soft and golden.
  4. Add the garlic and ginger and cook for a minute. Add the spices and cook for 2 minutes.
  5. Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves.
  6. Add the aubergine back and simmer for 15 minutes. Stir through some finely chopped spring onions and your choice of grain or brain
 

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