Trim and thickly slice <quantity>2</quantity> eggplants. Cut into quarters

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a pan on medium heat

Place eggplant in a single layer and cook each side until golden. Salt to taste and reserve

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pot on medium heat

Add <quantity>2<unit>cups</unit></quantity> of finely chopped onions. Cook until light golden

Add <quantity>3<unit>tbsp</unit></quantity> of minced garlic and stir to incorporate

Add <quantity>1<unit>tsp</unit></quantity> of coriander seeds

Add <quantity>1½<unit>tsp</unit></quantity> of cumin powder

Add <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>1<unit>pinch</unit></quantity> of smoked paprika. Stir for 2m to infuse flavors

Add <quantity>1½<unit>cups</unit></quantity> of peanut butter. Stir until melted

Add <quantity>1<unit>cup</unit></quantity> of tamarind paste. Mix to combine

Add <quantity>2<unit>cups</unit></quantity> of coconut milk. Mix to combine

Add cooked eggplant to curry base

Add <quantity>2<unit>cups</unit></quantity> of water

Add <quantity>1<unit>tsp</unit></quantity> of finely grated ginger

Cover and simmer on medium heat for 15m to concentrate flavors. Stir occasionally so the sauce doesn't stick to the bottom

Add <quantity>3<unit>sprigs</unit></quantity> of coarsely chopped coriander leaves and salt to taste. Mix to combine

The Eggplant, Coconut and Peanut Curry is ready. Serve hot

Garnish with parsley and grilled pita bread. Enjoy!

The perfect pick-me-up on a cold day!