I made this curry the other evening as winter is really really starting to set in now and we needed something warming! It was so yummy and the flavours were seriously good! I really recommend giving it a try!
For me there is nothing more comforting than an aubergine (I am obsessed and could eat them every day) but if you prefer meat, there would be nothing to stop you swapping the aubergine for some chicken or duck!
Ingredients – serves 2-3
1 onion, finely chopped
2 cloves garlic, finely chopped
1.5 red peppers, sliced
290g (ish) cherry tomatoes
1 aubergine, cubed
400ml coconut milk
1 tbsp peanut butter (crunchy or smooth)
1 tsp miso paste
¼ tsp ground coriander
1 tsp turmeric
1 tsp cumin
1 tsp chilli powder (add more if you prefer spice – unfortunately I live with two people that hate it haha)
Small knob of ginger, finely chopped
To Serve: Coriander, Toasted peanuts, Rice
Turn the oven to approx. 180 degress Celsius fan. Pop the cubed aubergine in a bowl, drizzle with olive oil and toss to ensure each piece is coated. Pour onto a baking tray and pop this in the oven for about 40-50 minutes. I do this because I lurveee a crispy aubergine but if you’d prefer to cook them gently on the hob with the onions etc that works great too – will be a tad quicker just not as crispy!
After about 20 minutes, using a large frying pan or wok, heat a little oil and add the garlic and onion. Let this cook for about 5 minutes until it goes clear and a little crispy – stir occasionally.
Now put a pan of water on the hob and cook the rice to packet instructions – the rest of the curry takes as long as the rice cooks!
To the onions, add the peanut butter, miso, coriander, turmeric, cumin and chill power and stir this all together for a minute or two as it forms a sort of paste. Then throw in the ginger and stir again.
Add the coconut milk and give this a stir. Then throw in the peppers and bring this to a simmer and put the lid on for about 5 minutes. After this time remove the lid and add the tomatoes and put the lid back on until the rice is ready on a gentle simmer.
Meanwhile if you haven’t already throw some peanuts into a small frying pan and toast for 2-5 minutes.
Remove the aubergine from the oven and stir into the curry.
Drain the rice and add to the bowls and top with large spoonful’s of the delicious curry. Top this with some coriander and a few toasted peanuts – we always like a bit of crunch!
Honestly you guys, this was one of my favourite dishes and so crazy easy to make! Let me know if you give it a try!
Love, A x