adaptmyrecipe
← All recipes

adaptmyrecipe

Aubergine, Coconut and Peanut Curry

adaptmyrecipe.com/recipes/aubergine-coconut-peanut-curry

Prep15min Total25min Serves2 portions Hands-on25min DevicesTM7 / TM6 / TM5 AuthorThermomix

Scan to open

Aubergine, Coconut and Peanut Curry

Recipe Book

Aubergine, Coconut and Peanut Curry

Silky aubergine in a nutty coconut curry sauce with ginger, tamarind, and warm spices.

Curry Asian Spicy Vegan Vegetarian Dairy Free
Adapt for my device View on Cookidoo

Published to Cookidoo

Your recipe is live. Share the link below and anyone can add it to their Cookidoo library in one click.

Open on Cookidoo

Heads up: when you cook a Created Recipe on your Thermomix, you tap each ingredient per step to see the amount. Why?

Aubergine, Coconut and Peanut Curry

Essentials

Ingredients

  • 2 Tbsp vegetable oil, plus 10 g extra as needed
  • 100 g onions, quartered
  • 10 g fresh ginger, peeled and sliced
  • 1 large aubergine (approx. 250 g), cut in large chunks
  • 1 garlic clove
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds, lightly crushed
  • 1/2 tsp ground turmeric
  • 1/4 - 1/2 tsp chilli powder, to taste
  • 200 g light coconut milk
  • 1/2 Tbsp tamarind paste
  • 25 g crunchy peanut butter
  • 1/2 tsp fine sea salt
  • 1 large naan bread, for serving
  • 1 Tbsp fresh coriander leaves, roughly chopped

Method

Preparation

  1. 1 Heat a splash of oil in a skillet and lightly brown the aubergine pieces in batches until they pick up color on the edges. Set aside.
  2. 2 Add 100 g onions, quartered, to mixing bowl.Weigh
  3. 3 Add 10 g fresh ginger to mixing bowl.Weigh
  4. 4 Add 1 garlic clove to mixing bowl.Weigh
  5. 5 Chop 5 sec/speed 5. Scrape down the sides.5s / sp5
  6. 6 Add 10 g vegetable oil to mixing bowl.Weigh
  7. 7 Add 1/2 tsp cumin seeds to mixing bowl.Weigh
  8. 8 Add 1/2 tsp coriander seeds to mixing bowl.Weigh
  9. 9 Add 1/2 tsp ground turmeric to mixing bowl.Weigh
  10. 10 Add 1/4 tsp chilli powder to mixing bowl.Weigh
  11. 11 Saute 4 min/120C/speed 1.4min / 120°C / sp1
  12. 12 Add 200 g light coconut milk to mixing bowl.Weigh
  13. 13 Add 1/2 Tbsp tamarind paste to mixing bowl.Weigh
  14. 14 Add 25 g crunchy peanut butter to mixing bowl.Weigh
  15. 15 Add 1/2 tsp fine sea salt to mixing bowl.Weigh
  16. 16 Mix 10 sec/speed 4 until the sauce is smooth.10s / sp4
  17. 17 Add the browned aubergine to mixing bowl.
  18. 18 Cook 10 min/100C/reverse/speed spoon, adding a little extra oil if the sauce tightens too much.
  19. 19 Taste and adjust salt or chilli, then serve with warm naan and chopped coriander.

Notes

Tips

  • Adapted from the public Cookidoo ingredient list for the Thermomix version.
  • Browning the aubergine first gives the curry a richer texture and keeps the pieces from collapsing.