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Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry
4.2 518 ratings
Prep. 15 min
Total 25 min
4 portions
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Ingredients

  • vegetable oil plus 10 g and extra as needed
    2 Tbsp
  • onions quartered
    200 g
  • fresh root ginger peeled, cut in round slices (2 mm)
    15 g
  • aubergines large (approx. 500 g), cut in large chunks (3-4 cm)
    2
  • garlic cloves
    2
  • cumin seeds
    1 tsp
    ¼ tsp ground cumin
  • coriander seeds lightly crushed
    1 tsp
    ¼ tsp ground coriander, lightly crushed
  • ground turmeric
    1 tsp
  • chilli powder to taste
    ½ - 1 tsp
  • tinned light coconut milk
    400 g
  • tamarind paste
    1 Tbsp
  • crunchy peanut butter (see tip)
    50 g
  • fine sea salt
    1 tsp
  • naan breads large, for serving
    2
  • fresh coriander leaves roughly chopped, for garnishing
    2 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 864.5 mg
Protein 12.5 g
Calories 2222.1 kJ / 531.1 kcal
Fat 26.5 g
Fibre 11.9 g
Saturated Fat 9.6 g
Carbohydrates 64.7 g

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