Velvet Spice: Peanut Butter Coconut Curry
Equipment
- 1 Large Pan or Skillet Used for sautéing vegetables and simmering the curry.
- 2 Cutting Board and Knife For chopping onions, garlic, tomatoes, and aubergine (eggplant).
- 3 Wooden Spoon or Spatula To stir the curry while cooking.
Ingredients
- - 1 onion diced
- - 2 garlic cloves minced
- - 1 tbsp vegetable oil
- - 4 large tomatoes quartered
- - 1 aubergine eggplant, sliced and then quartered
- - 1 can chickpeas drained and rinsed
- - Salt and pepper to taste
- - 1/2 tbsp ground cumin
- - 1 tsp ground turmeric
- - 1 tsp ground coriander
- - 1 tsp ground ginger
- - 1 tsp chilli flakes adjust to taste
- - 1 heaped tbsp tomato puree
- - 1 400ml tin coconut milk
- - 3 tbsp smooth peanut butter
- - Large handful spinach
- - 1 fresh red chilli sliced (optional, for garnish)
- - Naan bread or rice for serving
Instructions
Prepare the Vegetables:
- - Heat 1 tablespoon of vegetable oil in a large pan over medium-low heat.
- - Add diced onion and minced garlic. Sauté until fragrant and onion is translucent, about 5-7 minutes.
Cook the Tomatoes and Aubergine:
- - Quarter the tomatoes and slice the aubergine. Then, quarter the slices and sprinkle the aubergine with salt.
- - Add tomatoes, aubergine, and drained chickpeas to the pan. Cook for a few minutes until vegetables start to soften.
Season with Spices:
- - Stir in ground cumin, turmeric, coriander, ginger, and chilli flakes. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the spices to toast and release their flavors.
Add Tomato Puree, Coconut Milk, and Peanut Butter:
- - Add tomato puree to the pan and stir to combine with the vegetables.
- - Pour in coconut milk and add smooth peanut butter. Stir well until peanut butter is fully incorporated and the mixture is smooth.
Simmer the Curry:
- - Reduce the heat to low and simmer the curry for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Add Spinach:
- - Add a large handful of spinach to the pan. Stir until the spinach wilts and integrates into the curry.
Serve:
- - Remove from heat and taste the curry, adjusting seasoning if needed.
- - Serve hot, garnished with sliced fresh red chilli if desired, and accompanied by naan bread or rice.
- Enjoy your homemade peanut and coconut curry, packed with rich flavors and perfect for a comforting meal!