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Aubergine & Tomato Satay Curry with Crispy Onions Recipe

★★★★★

4.4 from 64 reviews
  • Author: Sophie
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://cookwithsophie.com/aubergine-and-tomato-satay-curry-with-crispy-onions-recipe/