(Serves 2-4)
Ingredients:
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
Method
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!
Could this recipe be frozen for a short while with any success after adding the aubergine to the sauce?
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