This vegetarian curry is creamy with strong nutty undertones and subtle spiced warmth. It's quick, easy and low calorie to boot.
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1 tbsp vegetable oil
2 large aubergines, diced
3 shallots, chopped
2 cloves of garlic, minced
5cm piece of ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 red chilli, finely sliced
1 tin of light coconut milk
2 tbsp peanut butter
a handful of fresh coriander
Method
Heat the oil in a large frying pan. Cook the aubergine (in batches if necessary) until it starts to soften, stirring regularly.
Once cooked, set aside on kitchen towel.
Add the shallots to the same pan and cook until translucent - around 4 - 5 minutes.
Add the garlic and ginger and cook for a minute.
Roughly grind the coriander and cumin seeds and add to the pan, along with the turmeric and chilli. Cook for a few minutes until fragrant.
Add the coconut milk and stir in the peanut butter until it dissolves.
Return the aubergine to the pan and bring it to a low simmer for 15 minutes.
Serve with rice, cauliflower rice or nan bread, using the coriander as a garnish.
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