Coconut and peanut aubergine curry

Name: Coconut and peanut aubergine curry
Cook time: 30 min
Total time: 30 min
Cuisine: Indian
Ingredients: 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; Tamarind paste 1 tbsp; Peanut butter 1 tbsp; Coriander; Breads or rice to serve

3 steps

Cook:30min

This is is vegetarian, under 300 calories and ready in just 30 minutes 👍

Updated at: Thu, 17 Aug 2023 12:08:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories435.7 kcal (22%)

Total Fat35.5 g (51%)

Carbs26.5 g (10%)

Sugars13.4 g (15%)

Protein5.7 g (11%)

Sodium68.7 mg (3%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

oil for frying

2aubergines

cut into large chunks

2 clovesgarlic

5 cmginger

1 tspcoriander seeds

crushed

1 tspturmeric

½ tspchilli powder

400mlhalf-fat coconut milk

1 Tbsptamarind paste

1 Tbsppeanut butter

coriander

breads

or rice, to serve

Instructions

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.