We’ve joined forces with the fab team at New Acres to create this magical, flavoursome, and super easy aubergine curry – guaranteed to impress, no matter your skill level.

More of a visual learner? Check out the recipe video here

(Serves 2)

Ingredients:
neutral oil for frying (we love using coconut butter if you have it)
1 aubergine, cut into large wedges
1 onions, chopped
5cm knob ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli
zest and juice of 1 lime
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
black pepper
½ tsp chilli powder
200ml coconut milk
15g tamarind paste
100g peanut butter
1 tbsp coriander, roughly chopped
1 tbsp chopped roasted salted peanuts

Method

Preheat your oven to 180C.

Spread the aubergine wedges on a lined baking tray and roast for approx. 30 mins, until golden and tender.

Fry the onions until golden brown.
Add the garlic, ginger, chilli, and lime zest, and cook for 2 more mins.
Stir in the spices and toast for another 2 mins, until fragrant.
Pour in the coconut milk, tamarind paste, and peanut butter and bring to a gentle simmer.
Season to taste, then stir in the roasted aubergine.

Serve with rice, a generous sprinkle of fresh coriander, chopped peanuts, and extra chilli if you fancy a kick!
Finish with a squeeze of lime juice.