Peanut, Sesame, Coconut and Aubergine Curry
Servings 4 people
- 2 tbsp coconut oil
- 0.5 tsp mustard seeds
- 0.5 tsp nigella seeds
- 0.5 tsp fennel seeds
- 10 curry leaves
- 700 g aubergine
- 1 onion peeled and chopped
- 1 cm ginger peeled and finely grated
- 3 cloves garlic peeled and finely grated
- 4 green chillies finely chopped
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 0.5 tsp ground tumeric
- 3 tbsp smooth peanut butter
- 400 ml coconut milk
- 1 tbsp tahini
- 1 tsp tamarind paste
- 20 g peanuts roughly crushed, to garnish
- Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with greaseproof paper.
- Chop the aubergines into 2cm cubes, transfer to the lined tray and roast for 20 minutes.
- Meanwhile, temper the spices. Put the oil in a wok or heavy-based pan over a medium-high heat and, once hot, toss in the seeds and the curry leaves. When they start to sizzle, add the onion and saute for five minutes, stirring to coat in the spices. Add the ginger, garlic and green chillies, and cook for five more minutes. Now add the coriander, chilli powder and turmeric and stir well for a couple of minutes. If the spice mixture starts to stick, add a few tablespoons of hot water and scrape it off the base of the pan. If your peanut butter is a little stiff, give it a mix with some of the coconut milk in a hand blender, then add to the pan with the rest of the coconut milk and the tahini. Cook for five minutes at a high simmer, then stir in the tamarind paste and add salt to taste.
- Finally, drop the roast aubergines into the pan, spoon the curry over the top to warm them through, then serve with a smattering of roughly crushed peanuts.