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Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry
4.5 6 rating
Prep. 20 min
Total 30 min
6 portions
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Ingredients

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