Devices & Accessories
Aubergine, Coconut and Peanut Curry
Prep. 15 min
Total 25 min
2 portions
Ingredients
-
vegetable oil plus 10 g and extra as needed2 Tbsp
-
garlic clove1
-
fresh root ginger peeled, cut in round slices (2 mm)10 g
-
onions quartered100 g
-
aubergine large (approx. 250 g), cut in large chunks (3-4 cm)1
-
¼ tsp ground cumincumin seeds½ tsp
-
¼ tsp ground coriandercoriander seeds lightly crushed½ tsp
-
ground turmeric½ tsp
-
chilli powder to taste¼ - ½ tsp
-
tinned light coconut milk200 g
-
crunchy peanut butter (see tip)25 g
-
tamarind paste½ Tbsp
-
fine sea salt½ tsp
-
naan bread large, for serving1
-
fresh coriander leaves roughly chopped, for garnishing1 Tbsp
Difficulty
easy
Nutrition per 1 portion
Sodium
866.8 mg
Protein
12.5 g
Calories
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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UK and Ireland
UK and Ireland
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