Spicy Peanut Aubergine Curry

Spicy Peanut Aubergine Curry

Healthy curries are the ultimate way to give yourself a dose of comfort any night of the week. This recipe is wonderfully rich and filling, with a smoky spice and satisfying crunch that's heightened and harmonised with a zingy yoghurt. Our tip? Make big batches of the spice mixture, and freeze it into ice cube trays for individual portions. Ideal for these cold dark months after a hard day of work...
Serves 4
Total Time
30 Minutes
2 red peppers (from a jar)
5 garlic cloves
Thumb of ginger
2 lemon grass (bottom chopped and tough outer layer removed)
3 shallots
4 lime leaves
Medium bunch of coriander stalks
5 red chillies, deseeded
2 tsp of smoked paprika
1 tsp of ground cumin
2 tsp of ground coriander
1 x 400ml tin of coconut milk
250ml of stock
1 tbsp of tamarind
2 big aubergines, cut into large 2in chunks
2 tsp of cumin seeds
1 tbsp of crunchy peanut butter
Squeeze of maple syrup
Juice of 1 lime
4 tbsp of yoghurt
2 limes, zested and juiced
1 tbsp of finely chopped shallot
1 tsp of ground cumin
Step 1

Blitz your curry paste to a smooth paste, add a little water if need be.

Step 2

Heat a large frying pan and, in batches, fry your aubergine over a high heat in a little groundnut oil until golden all over, adding cumin seeds at the last few minutes to crisp up with it.

Step 3

Now, in a pot, heat some coconut butter over a medium heat and add your paste, making sure it doesn’t catch (lower the heat if need be). Keep cooking until fragrant. If it's starting to dry out or catch, add a little water.

Step 4

Now add the stock, coconut milk and tamarind, and simmer for 5 minutes until infused. Then, add the aubergine and a good squirt of honey and slowly simmer for a further 15 minutes, before adding peanut butter and mix through and infuse for a few more minutes.

Step 5

Finish with a good squeeze of lime. Now taste to see for adjustments – maybe more spice, salt or tang needed.

Step 6

Mix the yoghurt mixture and season.

Step 7

Serve with steamed rice and garnish with toasted chopped peanuts, freshly chopped coriander, chilli and a dollop of the yoghurt mixture.

Recipe courtesy of Tart-London.com

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily