This Easy Creamy Vegan Peanut Eggplant Curry is under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek.
This curry packs a lot of flavors, and it’s incredibly comforting! If you never used to like eggplant before – this dish will change your mind!
Do let me know how you found this Easy Creamy Vegan Peanut Eggplant Curry though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, or Facebook! I love seeing what my lovely readers think of my recipes!
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Recipe Serves 4
1 tablespoon of olive oil
aubergines 2, cut into large chunks
onions 2, chopped
garlic 2 cloves, crushed
ginger a 5cm piece, finely grated
cumin seeds 1 tsp
coriander seeds 1 tsp, crushed
turmeric 1 tsp
chili powder 1/2 tsp
Full fat coconut milk – one can/tin of 400ml (16oz)
tamarind paste 1 tbsp (optional)
peanut butter 1 tbsp
coriander or bread or rice to serve
1. Heat 1 tbsp oil in a pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Scoop out once they are done. Wipe the pan.
2. Add the coriander seeds and cumin seeds to the pan and lightly toast them. Take them out and grind them ( alternatively, simply use pre-ground spices, but grinding your own make the dish a lot more flavorsome!) Add some oil and the onion to the same pan and cook until soft and golden. Then add the garlic and ginger and cook for a minute. Add the spices back with the turmeric, and chili powder and cook for 2 minutes.
3. Tip in the coconut milk, tamarind, and peanut butter. Simmer gently until the peanut butter dissolves. Add the aubergine back and simmer for 15 minutes. Stir through some coriander and serve with bread or rice.