Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry

4.2 515 ratings

Prep. 15 min

Total 25 min

4 portions

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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