Eggplant, Coconut & Peanut Curry

Name: Eggplant, Coconut & Peanut Curry
Prep time: 20 min
Total time: 40 min
Ingredients: 2 large eggplant; 1 cup tamarind paste; 2 cups coconut milk; to share pita bread; 1 ½ cups peanut butter; 1 tsp coriander seed; 1½ tsp cumin powder; 1 tsp turmeric powder; 1 pinch smoked paprika; 1 tsp ginger; 3 sprigs coriander; to taste parsley; 1 cup chopped onion; 3 tbsp minced garlic; 3 tbsp vegetable oil; salt to taste; 2 cups water

40m

A delicious vegetarian curry that can be served both as a hot appetizer or a main course!

Inspired by traditional vegetable curries in Southeast Asia and unlocking the power of vegetarian cooking.

Trim and thickly slice 2 eggplants. Cut into quarters
Add 2 tbsp 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 1 tbsp of vegetable oil to a pot on medium heat
Add 2 cups of finely chopped onions. Cook until light golden
Add 3 tbsp of minced garlic and stir to incorporate
Add 1 tsp of coriander seeds
Add 1½ tsp of cumin powder
Add 1 tsp of turmeric powder
Add 1 pinch of smoked paprika. Stir for 2m to infuse flavors
Add 1½ cups of peanut butter. Stir until melted
Add 1 cup of tamarind paste. Mix to combine
Add 2 cups of coconut milk. Mix to combine
Add cooked eggplant to curry base
Add 2 cups of water
Add 1 tsp 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 3 sprigs 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!