Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry

4.7 10 ratings

Prep. 20 min

Total 30 min

6 portions

Ingredients

vegetable oil plus 15 g and extra as needed
3 Tbsp
onions quartered
300 g
fresh root ginger peeled, cut in round slices (2 mm)
25 g
aubergines large (approx. 750 g), cut in large chunks (3-4 cm)
3
garlic cloves
3
cumin seeds
1 ½ tsp
¼ tsp ground cumin
coriander seeds lightly crushed
1 ½ tsp
¼ tsp ground coriander, lightly crushed
ground turmeric
1 ½ tsp
chilli powder to taste
¾ - 1 ¼ tsp
tinned light coconut milk
600 g
tamarind paste
1 ½ Tbsp
crunchy peanut butter (see tip)
75 g
fine sea salt
1 ½ tsp
naan breads large, for serving
3
fresh coriander leaves roughly chopped, for garnishing
3 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 865 mg

Protein 12.5 g

Energy 2183.9 kJ / 522 kcal

Fat 24.6 g

Fibre 11.9 g

Saturated Fat 7.4 g

Carbohydrates 65.2 g

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