Aubergine and Coconut Peanut Curry
This vegan Indian inspired dish serves two people and can be made under an hour. In addition, it’s dairy and gluten free.
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Ingredients
1 Aubergine
1 large Red Onion
400ml tin Coconut Milk
50g Spicy Flavour Peanuts
5g Red Chilli
20g fresh, peeled Ginger
1 clove Garlic
35g Tomato Purée
1 tsp Curry Powder
1 tsp Paprika
1 tsp Ground Cumin
5g fresh Coriander, plus some extra to garnish
40ml Rapeseed Oil
Sea Salt and Black Pepper
Instructions
Peel, halve and slice the red onion. Cut the aubergine into medium size chunks.
Peel and finely chop the garlic. Finely chop the chilli, seeds as well. Chop the coriander and the ginger.
In a large frying pan or wok, heat the oil. Add the chopped aubergine, red onion and garlic. Sauté, stirring as you cook, for about 8 minutes, until the aubergine chunks are slightly browned.
Add the curry powder, cumin, paprika, chilli, coriander and ginger. Cook, stirring for a further 3 minutes.
Then add the coconut milk, peanuts and the tomato purée. Season with some salt and plenty of black pepper.
Stir well and cook on a low heat for 15 minutes.
Serve with some basmati rice and some extra chopped coriander.
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