My sisters and I grew up eating aubergines seemingly All The Time as they were a staple vegetable for our Turkish father, in fact its probably the only vegetable I can translate into Turkish (Patlican. Put-le-jhan. Put rhyming with Hut. You’re welcome). It’s excellently suited to this peanuty Thai curry, but taking the time to fry it properly before adding in the rest of the ingredients is crucial to bring out its full flavour and texture, so don’t skimp on that bit. It’s another in my Accidentally Vegan series that I seem to be working my way through right now, about which I’m very happy. Recipe from Waitrose Food Magazine, but tweaked a bit by me. Serves 4.
A slurp of sunflower oil
2 aubergines cut into 2cm chunks
1 onion, sliced into fine half moons
Small handful coriander, stalks + leaves separated
4 garlic cloves, minced
60g Thai red curry paste
2 tsp light brown soft sugar
4 tbsp crunchy peanut butter
1 x 400g tin coconut milk
2 large handfuls green beans
1 lime (zest + juice)
- Heat the slurp of oil in a large frying pan, and fry the aubergine for a good 10 minutes, until golden brown and soft, then scoop them out and put to one side.
- Put the onion into the same pan with a pinch of salt and a little more oil if you really need it, and fry for 5 minutes minimum until soft and translucent.
- While that’s cooking, chop up the coriander stalks finely, then add them in along with the garlic and curry paste.
- Mix well and cook until your whole home smells amazing.
- Stir in the sugar, peanut butter, coconut milk, and a little water if it feels too thick for your liking.
- Tip the aubergine back in, along with the green beans and lime zest, and simmer for 5 minutes until the beans are cooked, then stir in the lime juice, and most of the coriander leaves (chopped).
- Serve with rice of choice and the rest of the coriander. Yum yum yum.