Aubergine and Coconut Peanut Curry

This vegan Indian inspired dish serves two people and can be made under an hour. In addition, it’s dairy and gluten free.

40 MINS MAIN VEGAN FOOD WASTE EUROPE

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Ingredients

1 Aubergine

1 large Red Onion

400ml tin Coconut Milk

50g Spicy Flavour Peanuts

5g Red Chilli

20g fresh, peeled Ginger

1 clove Garlic

35g Tomato Purée

1 tsp Curry Powder

1 tsp Paprika

1 tsp Ground Cumin

5g fresh Coriander, plus some extra to garnish

40ml Rapeseed Oil

Sea Salt and Black Pepper

Instructions

Peel, halve and slice the red onion. Cut the aubergine into medium size chunks.

Peel and finely chop the garlic. Finely chop the chilli, seeds as well. Chop the coriander and the ginger.

In a large frying pan or wok, heat the oil. Add the chopped aubergine, red onion and garlic. Sauté, stirring as you cook, for about 8 minutes, until the aubergine chunks are slightly browned.

Add the curry powder, cumin, paprika, chilli, coriander and ginger. Cook, stirring for a further 3 minutes.

Then add the coconut milk, peanuts and the tomato purée. Season with some salt and plenty of black pepper.

Stir well and cook on a low heat for 15 minutes.

Serve with some basmati rice and some extra chopped coriander.

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