Vegan Peanut & Coconut, Aubergine Curry

Vegan Peanut & Coconut, Aubergine Curry

(Serves 2-4)

1 aubergines, cut into large chunks
2 onions, chopped
ginger 5cm piece, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
200 ml coconut milk
15g tamarind paste
100g peanut butter
1 tbsp coriander, roughly chopped
1 tbsp chopped roasted salted peanuts


Pre-heat the oven to 180C.

Spread out aubergine onto a lined roasting tin and cook for about 30 minutes until golden.

Fry the onions until golden brown. Then add the garlic, ginger and cook for 2 more minutes. Add the spices and toast for 2 minutes until fragrant then add the coconut milk, tamarind and peanut butter. Bring to a simmer.

Season then add in the aubergine.

Serve with a sprinkling of coriander and the chopped peanuts with a side of rice. Yum yum!



  1. rachel February 24, 2020 at 3:27 pm - Reply

    Could this recipe be frozen for a short while with any success after adding the aubergine to the sauce?

    • Sophie Horsford February 24, 2020 at 3:48 pm - Reply

      Hi Rachel,
      Yep you can freeze no problem but best to add them after you can as they can be slightly mushy.
      Happy Cooking! Ax

Leave A Comment