You can fire up this curry in about 30 minutes, making it and ideal for a weeknight meal. This recipe also works, minus the aubergine, as a great base for a quick vegetarian curry. You could add eggs, potatoes, green beans and pretty much any other veg.
1 medium aubergine, cubed
2 small red onions, finely sliced
2 thumbs of ginger, grated
4 garlic cloves, grated
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric
1/2 tsp Kashmiri chilli powder
1 tin coconut milk
1 heaped tbsp peanut butter
Crushed peanuts, to serve
Heat 3 tbsp vegetable oil over a high heat in a large pan. When the oil begins to bubble, add the aubergine pieces and salt them generously. Fry until the aubergine is golden brown on all sides and then remove from the pan.
Take the pan off the flame and allow to cook for a minute before placing it back on a low heat. Add another few tablespoons of oil if the aubergines have soaked it all up. Now slowly fry your onions until silky and and stringy (about 10 minutes). Add in the garlic and ginger and fry gently for a few more minutes.
Add the spices, stir to combine, and then wake up their flavour by sautéing for a couple of minutes.
Add the coconut milk into the pan and turn the heat to medium. Once the milk has come to a boil you can add the peanut butter. Cook until the peanut butter has broken up and melted into the sauce at which point you should turn the heat to low so the curry is simmering nicely.
Reduce the sauce for 5 minutes and then add the fried aubergine back into the pan. Continue to simmer for another 10-15 minutes until the liquid has reduced to a thick sauce consistency.
Serve with rice, bread and torn coriander