Aubergine, Coconut and Peanut Curry
TM5 TM6

Aubergine, Coconut and Peanut Curry

Ingredients

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

Nutrition
per 1 portion
Calories
2167 kJ / 519 kcal
Protein
13 g
Carbohydrates
48 g
Fat
29 g

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