Aubergine and peanut butter curry

This is so much yummier than it sounds! Courtesy of myWaitrose, April 2018


1½ tbsp sunflower oil 

600g (2 large) aubergines, cut into 2½cm chunks 

1 onion, finely sliced 

100g jar Thai red curry paste 

1½ tsp light brown soft sugar or coconut sugar or maple syrup

4 tbsp crunchy peanut butter 

400ml can coconut milk plus 200ml water

250g broccoli, baby corn and sugar snap peas 

1-2 tsp fish sauce 

Handful Thai basil and / or fresh coriander

Brown rice and lime wedges, to serve



Heat 1 tbsp oil in a large, non-stick frying pan and add the aubergine. Fry (in batches if necessary), turning occasionally, until golden all over – about 6-8 minutes. Remove from the pan and set aside. Add the remaining ½ tbsp oil and the onion, gently cooking for 6-8 minutes, until soft and golden.

Add the curry paste and sugar and cook for 2 minutes, then stir through the peanut butter, coconut milk and 200ml water. Add the fried aubergine and simmer for 10-12 minutes. Stir in the veggies and simmer for 4-5 minutes, until just tender. Season with the fish sauce and sprinkle over the herbs. Serve with rice and lime wedges.