Satay Aubergine and Tomato Curry with Crispy Onions
This satay aubergine and tomato curry is rich, creamy, and full of bold peanut, coconut, and warming spice flavors. Tender aubergine simmers in a silky sauce, then gets finished with fresh coriander, lime, and crispy onions for an easy vegetarian dinner worth repeating.
Servings4 Portions
Prep Time10 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
4
- medium aubergines, diced2
- onion, diced1
- canned cherry tomatoes400 g
- garlic purée1 tsp
- ginger purée1 tsp
- olive oil2 tbsp
- curry powder1 tbsp
- ground turmeric1 tsp
- soy sauce1 tbsp
- honey or agave1 tbsp
- coconut milk400 g
- smooth peanut butter2 tbsp
- coriander, chopped15 g
- lime, juiced1
- crispy onions4 tbsp
- steamed basmati rice
Step-by-Step Instructions
01
Heat 1 1/2 tbsp olive oil in a deep frying pan or shallow casserole over medium-high heat. Add the diced aubergines and cook for 8-9 minutes, turning occasionally, until deeply golden and softened at the edges. Transfer to a plate if the pan feels crowded.
02
Lower the heat to medium and add the remaining 1/2 tbsp oil. Cook the diced onion for 6-8 minutes until soft and lightly golden, then stir in the garlic purée, ginger purée, curry powder, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
03
Add the cherry tomatoes, soy sauce, honey or agave, coconut milk, and peanut butter. Stir well until the peanut butter melts into the sauce, then return the aubergine to the pan. Simmer gently for 15-20 minutes, stirring now and then, until the curry is thick and glossy.
04
Season to taste, then stir in the chopped coriander and lime juice. Spoon over steamed basmati rice and finish with crispy onions before serving.
Chef's Tips
For a vegan version, use agave instead of honey. If the sauce thickens too much, loosen it with a splash of water. The curry freezes well for up to 3 months; cool completely before freezing, then defrost overnight in the fridge and reheat until piping hot.
