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Aubergine peanut butter curry
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Nut butter takes this aubergine curry to new heights. If you aren’t vegan, add a splash of fish sauce at the end for extra umami.
1½ tbsp sunflower oil
2 aubergines, cut into 2cm chunks
1 onion, finely sliced
½ x 28g pack coriander, stalks finely chopped, leaves torn
4 garlic cloves, crushed
60g Thai Taste red curry paste
1 tsp light brown soft sugar
4 tbsp Essential
crunchy peanut butter
400ml can Essential coconut milk
120g pack extra fine beans, halved
1 lime, juice, plus wedges for serving
240g jasmine rice
1. Heat 1 tbsp oil in a large, deep, non-stick frying pan or wok over a medium-high heat and add the aubergine. Stir-fry for 10-12 minutes, until golden and tender. Transfer to a plate. Add the remaining ½ tbsp oil, lower the heat to medium and add the onion with a pinch of salt; soften for about 5 minutes, then add the coriander stalks, garlic and curry paste; cook for 2 minutes.
2. Stir through the sugar, peanut butter, coconut milk and 200ml water. Add the aubergine and simmer for about 5 minutes, then stir in the green beans and simmer for 4-5 minutes, until just tender. Take off the heat and stir through the lime juice; season.
3. Meanwhile, cook the rice according to pack instructions. Serve the curry with the rice, lime wedges and a scattering of coriander leaves.
Typical values per serving:
Per serving (including rice)
This recipe was first published in March 2021.