Aubergine & Tomato Satay Curry with Crispy Onions Recipe
Introduction
This Aubergine & Tomato Satay Curry is a rich, flavorful dish that combines tender aubergines with a creamy peanut sauce and warm spices. Topped with crispy onions, it’s a satisfying meal perfect served over steamed basmati rice.
Ingredients
- 2 tbsp olive oil
- 2 medium aubergines, diced
- 1 onion, diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- Large handful of coriander, chopped
- 1 lime, juiced
- Steamed basmati rice, to serve
- 4 tbsp crispy onions
Instructions
- Step 1: Heat most of the olive oil in a deep-sided frying pan or shallow flameproof casserole over medium-high heat. When hot, add the diced aubergines and cook for 8-9 minutes until well coloured.
- Step 2: Reduce the heat to medium. Add the remaining oil and the diced onion. Cook for 6-8 minutes until the onion is soft.
- Step 3: Stir in the garlic purée, ginger purée, curry powder, and ground turmeric. Cook for another minute to release the spices’ aromas.
- Step 4: Add the canned cherry tomatoes, soy sauce, honey or agave, coconut milk, and peanut butter. Stir well to combine.
- Step 5: Simmer the curry gently for 15-20 minutes until it thickens and reduces slightly.
- Step 6: Season to taste, then stir through the chopped coriander and lime juice.
- Step 7: Serve the curry over steamed basmati rice, scattering crispy onions on top for added crunch.
Tips & Variations
- For extra heat, add a pinch of chili flakes or a small chopped fresh chili when cooking the spices.
- Use crunchy peanut butter for added texture or swap for almond butter as a nut-free alternative.
- To make it vegan, choose agave instead of honey and ensure crispy onions are vegan-friendly.
- Adding a handful of spinach or kale towards the end of cooking boosts the dish’s nutrition and color.
Storage
This curry cools well and can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in freezerproof bags flat, then thaw overnight in the fridge before reheating thoroughly until piping hot. Reheat gently on the stove or in the microwave, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh garlic and ginger instead of purée?
Yes, you can use 1-2 cloves of minced garlic and an equal amount of freshly grated ginger as a substitute for garlic and ginger purée.
Is this curry gluten-free?
As long as you use gluten-free soy sauce and check that the crispy onions do not contain gluten, this recipe is naturally gluten-free.
Print
Aubergine & Tomato Satay Curry with Crispy Onions Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Aubergine & Tomato Satay Curry is a rich, creamy, and flavorful dish that combines tender aubergines with a fragrant blend of spices, coconut milk, and smooth peanut butter. Finished with fresh coriander, lime juice, and crispy fried onions, it makes a comforting vegetarian meal perfect for serving over steamed basmati rice. The curry can be easily made ahead and frozen for convenience.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 medium aubergines, diced
- 1 onion, diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- Large handful of coriander, chopped
- 1 lime, juiced
- Steamed basmati rice, to serve
- 4 tbsp crispy onions
Instructions
- Cook the aubergines: Heat most of the olive oil in a deep-sided frying pan or shallow flameproof casserole over medium-high heat. Once hot, add the diced aubergines and cook for 8-9 minutes, stirring occasionally, until they are well coloured and starting to soften.
- Cook the onions: Reduce the heat to medium and add the remaining olive oil to the pan. Add the diced onion and cook for 6-8 minutes until soft and translucent, stirring occasionally to prevent sticking.
- Add aromatics and spices: Stir in the garlic purée, ginger purée, curry powder, and ground turmeric. Cook everything together for about a minute to release the aromas and develop the flavors.
- Add liquids and simmer: Pour in the canned cherry tomatoes, soy sauce, honey or agave, coconut milk, and add the smooth peanut butter. Stir well to combine all the ingredients.
- Thicken the curry: Let the mixture simmer gently for 15-20 minutes, uncovered, until the sauce thickens and reduces to a rich consistency. Stir occasionally to prevent sticking and ensure even cooking.
- Season and add fresh flavors: Taste and adjust seasoning as needed. Remove from heat, then stir through the chopped coriander and squeeze in the lime juice to add freshness.
- Serve: Serve the aubergine and tomato satay curry hot over steamed basmati rice. Sprinkle crispy onions on top just before serving to add texture and crunch.
- Storage tip: Once cooled, this curry freezes well for up to three months. Transfer to freezer-proof bags flattened out for easy storage. Defrost overnight in the fridge and reheat thoroughly before serving.
Notes
- You can substitute honey with agave syrup to make this dish vegan.
- For extra heat, add a pinch of chili powder or fresh chopped chili along with the spices.
- Make sure to cook the aubergines until well browned to develop the deepest flavor.
- This curry is delicious served with naan bread or chapati as an alternative to rice.
- To keep the peanut butter smooth, stir it in well and avoid boiling vigorously once added.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: aubergine curry, satay curry, peanut butter curry, vegetarian curry, coconut milk curry, easy curry recipe
