Aubergine & tomato satay curry with crispy onions
A warming vegan satay-style curry made with aubergine, tomatoes, and coconut milk, served with crispy onions. This easy one-pot meal is perfect for midweek dinners and can be frozen for later.
Ingredienser
- 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
- 400 g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400 g can coconut milk
- 2 tbsp smooth peanut butter
- large handful of coriander chopped
- 1 lime juiced
- steamed basmati rice
- 4 tbsp crispy onions
Gör så här
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.
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.