Now I’m not exaggerating when I say that this is genuinely one of the best meals I make (in my opinion). It’s coconutty due to the addition of both coconut milk and peanuts and they are definitely the star ingredients.
I thought that a veggie curry using canned coconut milk as a base was quite common but when I saw the Hemsley+Hemsley recipe for their Courgette and Aubergine Curry I thought ‘hey my recipe is very similar, is it worth a blog post?!’…albeit a bit simpler, and actually would you believe lighter! They use double the quantity of canned coconut milk (which while containing good fats and iron are pretty calorific at around 700 calories per can!) and cook with red lentils whereas I love mine served alongside quinoa.
Checkout their recipe here:
And now onto my simpler but I’m sure just as tasty recipe…
Pum’s Coconutty Aubergine Curry
- 2 aubergines
- 2 courgettes
- 1 punnet baby plum tomatoes
- 3 cloves garlic
- 1 thumb sized piece fresh ginger
- 100g quinoa
- 300ml vegetable stock
- Salt and pepper
- 3 tbsp. coconut oil
- 1 can coconut milk
- 1 tsp. chilli flakes
- Handful peanuts
- Chopped the aubergines and courgettes into bite sized chunks and added to a roasting tray with the tomatoes left whole. Covered with 2 tbsp. coconut oil and salt and pepper for seasoning.
- Roasted the veg for 20 mins.
- While the veg is roasting added the stock to the quinoa and left to bubble away for 20 mins.
- After 10 mins put 1 tbsp. coconut oil in a large pot and crushed the garlic and grated the fresh ginger adding both to the oil. Stirred over a low heat, careful not to let burn.
- Over a low heat added the peanuts to a dry pan to toast, shaking regularly and keeping a close watch (you want these brown not black!).
- Once the veg is done added to the pot along with the coconut milk and chilli flakes, stirring well and leaving to bubble away for 10 mins. To make this go a bit further and to keep light I add 1 or 2 cups of boiled water but you can omit this if you want this kept creamy.
- Took the quinoa off the heat and left covered for 10 mins.
- Served the curry over the quinoa topped with the toasted nuts.
I don’t think the pictures do justice to how rich and creamy this tastes… and I don’t actually think that using double the coconut milk would improve the recipe. This is a pretty mild ‘curry’ so if you like the spice up the chilli flakes or add fresh chillies when frying the garlic and ginger.
This recipe would work great with the addition of meat or fish too!