Aubergine & tomato satay curry with crispy onions
Make this satay-style vegan curry midweek for a warming one-pot that’s easy to prepare
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 364
-
fat 28g
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saturates 16g
-
carbs 19g
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sugars 0g
-
fibre 7g
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protein 6g
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salt 0.73g
Ingredients
- 2 tbsp olive oil
- 2 medium aubergines , diced
- 1 onion , diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- large handful of coriander , chopped
- 1 lime , juiced
- steamed basmati rice
- 4 tbsp crispy onions
Method
Heat most of the oil in a deep-sided frying pan or shallow flameproof casserole dish over a medium-high heat and, once hot, cook the aubergines for 8-9 mins until well coloured. Reduce the heat to medium, add the remaining oil, add the onion and cook for 6-8 mins until soft. Add the garlic, ginger, curry powder and turmeric. Cook for a minute more, then add the tomatoes, soy sauce, honey or agave, the coconut milk and peanut butter. Cook for 15-20 mins until thickened and reduced. Once cool, will keep frozen for up to three months. Tip into freezerproof food bags and freeze flat. Defrost in the fridge overnight and reheat until piping hot.
Season to taste, then stir through the coriander and add the lime juice. Serve over steamed rice with the crispy onions scattered over the top.
