Ingredients
- Large aubergines 2
- Garlic cloves 2
- Ginger 2cm piece
- Leek 1
- Water 1 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Cumin Seeds 1 tsp
- SpinneysFOOD Coriander Seeds 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- SpinneysFOOD Garam Masala Powder 2 tsp
- SpinneysFOOD Chilli Powder ½ tsp
- Coconut milk 1 x 400g tin
- Tamarind paste 1 tbsp
- SpinneysFOOD Smooth Peanut Butter 1 tbsp
- SpinneysFOOD steamed rice from our deli 500g
- SpinneysFOOD Fresh Coriander Handful
- Roasted and salted peanuts 100g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Aubergine, coconut and peanut curry
Asian 10 Mins Prep · 20 Mins Cook
- Cut the aubergines into large chunks. Peel the garlic and ginger. Roughly chop the leek.
- Place the leek, garlic, ginger and water in a blender and blitz until smooth.
- Heat 3 tablespoons of the olive oil in a large frying pan placed over a medium heat. Once hot, add the aubergine chunks and season with the salt. Flip over once they start to brown, approx. 10 minutes. Once tender and golden, remove from the pan and set aside.
- Add the rest of the oil to the pan and reduce the heat to medium-low. Place the leek paste in the pan and sauté for 2 minutes before adding in the spices. Simmer for a further 1 minute or until fragrant.
- Serve warm on a bed of rice, and top with the fresh coriander and peanuts.