Aubergine massaman curry
Total Time
30 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 450g brown rice
- 3 aubergines (800g total)
- 45g unsalted peanuts
- 100g spring onions
- olive oil
- 300g waxy potatoes
- 3 tablespoons massaman curry paste
- 1 x 400g tin of light coconut milk
- 350g sugar snap peas
- optional: 2 limes
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Preparation
Step 1
Cook the rice in a large pan of boiling salted water to pack instructions. Chop the aubergine into 3cm chunks, place in a colander on top of the rice, cover and steam for the first 8 mins, or until starting to soften.
Step 2
Meanwhile, toast the peanuts in a large non-stick frying pan until golden, tossing regularly, then crush using a pestle and mortar (or finely chop). Trim the spring onions and chop into 2cm pieces. Place in the frying pan with 1 tablespoon of olive oil and cook for 5 minutes on a medium heat, or until lightly charred, then remove to a plate.
Step 3
Use tongs to move the steamed aubergine into the frying pan to char for 5 minutes, turning often and removing to a plate when done – you may need to work in batches.
Step 4
Chop the potatoes into 2cm chunks, add to the frying pan with the curry paste and stir for 2 minutes. Pour in the coconut milk and stir well, then cover and cook for 8 minutes, or until the potatoes are cooked and the sauce has thickened.
Step 5
Halve the sugar snaps lengthways and add to the pan along with the charred aubergines, then cover and cook for a final 2 minutes. Drain and divide the rice between bowls and spoon over the curry, top with the charred spring onions, crushed nuts and a squeeze of lime, if you like.
Step 6
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