Coconut and peanut aubergine curry

May 27, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

My vegetarian friends say that the meal they are cooked most often when they are invited somewhere is mushroom risotto. While a lipsmacking and worthy dish, it seems to be the standby recipe that meat eaters serve them with monotonous regularity. With the internet and its millions of recipes, none of us have an excuse any more not to prepare something a little more imaginative. And this coconut and peanut aubergine curry from Olive Magazine fits the bill beautifully. It is under 300 calories, ready in just 30 minutes and tastes divine.

Coconut and peanut aubergine curry

Ingredients serves 4

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 (or full fat version – if you like it extra creamy)
tamarind paste 1 tbsp
peanut butter 1 tbsp (I used crunchy but smooth would be equally good)
coriander

How to prepare

Heat 1 tbsp oil in a pan. Cook the aubergine in batches until soft and golden. Add another tbsp of oil if you need to (I needed to – and more than once). Scoop out and keep warm.

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.

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.

I served this with some finely sliced red chilli, a pack of microwaveable Basmati rice, naan breads, lime pickle and lashings of mango chutney. The curry was spicy but not too hot.

LOTS MORE WONDERFUL CURRY RECIPES – click here for inspiration

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