Coconut and peanut aubergine curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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- for frying oil
- 2 auberginescut into large chunks
- 2 onionschopped
- 2 cloves garliccrushed
- a 5cm piece gingerfinely grated
- 1 tsp cumin seeds
- 1 tsp coriander seedscrushed
- 1 tsp turmeric
- ½ tsp chilli powder
- 400ml half-fat coconut milk
- 1 tbsp tamarind paste
- 1 tbsp peanut butter
- coriander or breads or riceto serve
Nutrition: per serving
- kcal251
- fat15.5g
- saturates7.2g
- carbs17g
- fibre10.6g
- protein5.5g
- salt0.1g
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.
