Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry

4.7 28 ratings

Prep. 15 min

Total 25 min

2 portions

Ingredients

vegetable oil plus 10 g and extra as needed
2 Tbsp
onions quartered
100 g
fresh root ginger peeled, cut in round slices (2 mm)
10 g
aubergine large (approx. 250 g), cut in large chunks (3-4 cm)
1
garlic clove
1
cumin seeds
½ tsp
¼ tsp ground cumin
coriander seeds lightly crushed
½ tsp
¼ tsp ground coriander, lightly crushed
ground turmeric
½ tsp
chilli powder to taste
¼ - ½ tsp
tinned light coconut milk
200 g
tamarind paste
½ Tbsp
crunchy peanut butter (see tip)
25 g
fine sea salt
½ tsp
naan bread large, for serving
1
fresh coriander leaves roughly chopped, for garnishing
1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 866.8 mg

Protein 12.5 g

Energy 2446.3 kJ / 584.7 kcal

Fat 31.7 g

Fibre 12 g

Saturated Fat 7.9 g

Carbohydrates 65.4 g

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