Aubergine Peanut Butter Curry

This is a weeknight friendly recipe taken from a Waitrose food magazine (can’t beat ’em join ’em eh?!). I’ve added extra veg each time and the odd tin of chickpeas if I want to bulk it out a bit, so I would worry too much about sticking strictly to recipe! I would use at least some aubergine though as it does a delightful job of soaking up flavour. My personal taste runs to a little more curry paste too.

Ingredients (serves 4)

  • 1½ tbsp sunflower oil
  • 2 aubergines, cut into 2cm chunks
  • 1 onion, finely sliced
  • ½ x 28g pack coriander, stalks finely chopped, leaves torn
  • 4 garlic cloves, crushed
  • 60g Thai Taste red curry paste (I used nearer 100g)
  • 1 tsp light brown soft sugar
  • 4 tbsp crunchy peanut butter (I used Meridian)
  • 400ml can coconut milk
  • 120g extra fine beans (I used frozen, peas & or courgettes will also work)
  • 1 lime, juice, plus wedges for serving
  • 240g jasmine rice (or whatever you have)
  • Optional: vegan fish sauce, to taste


1. Heat 1 tbsp oil in a large, deep, non-stick frying pan or wok over a medium-high heat and add the aubergine. Stir-fry for 10-12 minutes, until golden and tender. Transfer to a plate. Add the remaining ½ tbsp oil, lower the heat to medium and add the onion with a pinch of salt; soften for about 5  minutes, then add the coriander stalks, garlic and curry paste; cook for 2 minutes.

2. Stir through the sugar, peanut butter, coconut milk and 200ml water. Add the aubergine and simmer for about 5 minutes, then stir in the green beans and simmer for 4-5 minutes, until just tender. Take off the heat and stir through the lime juice; season.

3. Meanwhile, cook the rice according to pack instructions. Serve the curry with the rice, lime wedges and a scattering of coriander leaves.