Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 3tablespoons canola oil
- 2 large eggplant, chopped into strips
- 1 large onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 1/2 bunch coriander, fresh, chopped
- 2tablespoons red curry paste
- 4tablespoons peanut butter, smooth
- 1 2/3 cup coconut milk, canned, light
- 150grams tenderstem broccoli, chopped
- 1 medium lime, juice
Description
Tender eggplant and creamy peanut sauce are the perfect match in this easy veggie curry.
Method
Step 1 of 3
Heat a tablespoon of oil in a large pan on medium heat and cook the eggplant for 10-12 minutes to soften. Remove from the pan and set aside. Heat the rest of the oil and cook the onion on medium heat for 4-5 minutes, add the garlic and coriander stalks and curry paste and cook, stirring, for 2 minutes.
Step 2 of 3
Add the peanut butter, coconut milk and half a can of water and simmer for 5 minutes. Stir in eggplant slices and cook for 5 minutes then add the broccoli and cook for 4-5 minutes until tender.
Step 3 of 3
Squeeze over lime juice to taste and serve with chopped coriander on top.
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