Aubergine & Peanut Curry

The ingredients list for this flavour-packed dish may look long, but it actually consists mostly of store cupboard items. Thai fish sauce is now available in vegan form – look online or in Asian supermarkets – if you can’t find it, add a dash of soy sauce and a squeeze of lime juice.


Serves 4-6

Total Time

50 Minutes


1 tsp of cumin seeds
1 tsp of coriander seeds
3 aubergines
4 tbsp of sunflower oil
3 cloves of garlic, peeled
5cm thumb of ginger, peeled and roughly chopped
1 stick of lemongrass, roughly chopped
1 large or 2 small red chillies, roughly chopped
½ tsp of ground turmeric
400ml can of coconut milk
200ml of vegetable stock
2 tbsp of peanut butter
4 lime leaves
1 tbsp of tamarind paste
1 tbsp of vegan fish sauce
1 tbsp of coconut oil
1 tsp of soft light brown or coconut sugar
3 ripe tomatoes, quartered
1 red pepper
4 stalks of Thai basil, leaves only
2 tbsp of roasted peanuts, roughly chopped
3 spring onions, sliced on the diagonal
2 tbsp of coriander leaves
Jasmine rice, to serve


Step 1

Tip the cumin and coriander seeds into a large dry sauté pan and toast over a medium heat for 30 seconds to a minute until they smell aromatic. Grind the seeds using a pestle and mortar, and set aside.

Step 2

Cut the aubergines in half from end to end, cut again across the middle, and then into wedges. Heat half of the sunflower oil in the sauté pan and fry half of the aubergines over a medium heat until golden brown all over. You may need to do this in smaller batches depending on the size of your pan.

Step 3

Remove the aubergines from the pan and cook the remaining aubergine in more oil. Remove from the pan and set aside.

Step 4

Tip the garlic, ginger, lemongrass, chilli, and turmeric, along with the cumin and coriander seeds, into a food processor, and blend until combined into a paste.

Step 5

Heat the coconut oil in the sauté pan, add the paste mixture and cook for 1 minute. Add the coconut milk, vegetable stock, peanut butter, lime leaves, tamarind paste, fish sauce and sugar, and simmer gently for 10 minutes to reduce and thicken slightly. Add the tomatoes to the pan and cook for 5 minutes until tender but still holding their shape.

Step 6

Deseed the pepper, cut into 1cm wide strips and add to the pan with the aubergines and half of the Thai basil leaves. Mix gently to combine, and continue to cook for about 15 minutes until the vegetables are tender.

Step 7

Serve the curry topped with the chopped peanuts, spring onions, coriander and remaining Thai basil, with bowls of jasmine rice.

Eat More Veg by Annie Rigg is published by National Trust Books.

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