Aubergine and Tomato Satay Curry With Crispy Onions
10m
prep time
50m
total time
Easy
level
15
ingredients
Make this satay-style vegan curry midweek for a warming one-pot that's easy to prepare. Also great for an easy meal when entertaining.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat most of the oil in a deep-sided frying pan or shallow flameproof casserole dish over a medium-high heat and, once hot, cook the aubergines for 8-9 mins until well coloured. Reduce the heat to medium, add the remaining oil, add the onion and cook for 6-8 mins until soft. Add the garlic and ginger puree, curry powder and turmeric. Cook for a minute more, then add the tinned cherry tomatoes, soy sauce, honey (or agave if vegan), the coconut milk and peanut butter. Cook for 15-20 mins until thickened and reduced.
Step 2
Season to taste, then stir through the coriander and add the lime juice. Serve over rice with the crispy onions scattered over the top.
- Ingredients
- Based on 4 servings
-
400g Coconut Milk, canned 1 x KTC Coconut Milk 400ml -
1tbsp Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
400g Cherry Tomatoes, canned 1 x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g -
1tbsp Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml -
15g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
4tbsp Crispy Onions 1 x Top Taste Crispy Onions 100g -
3 Medium Aubergines, diced 3 x Sainsbury's Aubergine -
1 Onion, diced 1 x Sainsbury's Onions Loose -
440g Cooked Basmati Rice 2 x Ben's Original Classic Basmati Microwave Rice 220g -
1 tbsp Garlic and Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g -
1tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g -
1 tbsp Honey, or agave 1 x Sainsbury's Runny Honey 340g -
0.5 Lime, juiced 1 x Sainsbury's Limes x1 -
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
2 tbsp Smooth Peanut Butter 1 x Sainsbury's Smooth Peanut Butter 340g
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