Coconut and Peanut Vegetable Curry

Updated: Nov 1, 2019


Coconut & Peanut Vegetable Curry


Cooking Time 40 minutes | Serves 4 | Vegan & GF


INGREDIENTS


2 Aubergines, chopped into chunks

2 cm piece fresh ginger, grated

2 cloved garlic, grated

2 tsp cumin seeds

1 tsp coriander seeds

200g mushrooms, sliced

1 red onion, diced

2 red or green chillies, finely chopped

2 tsp garam masala

1 tsp turmeric

2x 400ml cans coconut milk

1 tbsp tamarind paste

1 tbsp peanut butter

400g can chickpeas, rinsed and drained

Fresh coriander, roughly chopped to garnish

Chopped peanuts, to serve

Coconut yogurt, to serve


METHOD


1. Preheat the oven to 180C. Chop the aubergines and spread on a baking tray, tossed with a drizzle of vegetable oil and seasoning of salt. Roast for 20-30 minutes until softened.

2. On a low heat, add the cumin seeds, coriander seeds and ginger. Fry for 2 minutes until fragrant.

3. Scoop out the thick coconut cream from the top of the can and add to the pan with the peanut butter, tamarind, chopped chilli, garlic and dried spices, stirring through as a thick and fragrant paste forms.

4. Add the onions, mushrooms and chickpeas and cook through for 5 minutes, as the vegetables begin to soften. Slowly add in the rest of the coconut milk, incorporating into the paste and bringing it to a simmer.

5. Finally add the aubergines and heat through for a further 10 minutes until all the veggies are soft and tender and the sauce is thick and creamy. Add a little more water or coconut milk if you prefer a thinner consistency.

6. Serve with warm naan bread, coconut rice and a dollop of yoghurt. Sprinkle fresh coriander, chopped peanuts and extra chilli to serve.

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