This creamy vegan curry is packed with plenty of nutritious veggies, warming ginger and chilli for a healthy meat-free meal
Ingreadient
- 1 aubergine, cubed
- 2 tsp groundnut oil
- 1/2 onion, thinly sliced
- 1 red pepper, chopped
- 2 cloves garlic, crushed
- a thumb-sized piece ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 2 tbsp crunchy peanut butter
- 400ml tin light coconut milk
- a handful mangetout
- 75g baby sweetcorn
- 2 limes, juiced
- cooked jasmine rice, to serve
Direction
- Tip the aubergine into a bowl and toss with 1 tsp of the groundnut oil. Heat a non-stick frying pan over a medium-high heat and cook the aubergine for 5 minutes until browned and beginning to soften. Add the onion, pepper, remaining tsp of oil and a pinch of seasoning, and cook for 5 minutes until the onion has softened and the pepper is colouring at the edges. Add the garlic, ginger and chilli, and cook for 2 minutes before adding the peanut butter and coconut milk. Simmer gently for 10 minutes until thickened, then add the mangetout and baby sweetcorn, and simmer for 5 minutes until just cooked. Season and stir in the lime juice, then serve with jasmine rice.
