Jump to Recipe Print RecipeAs I sliced through the aubergine, the glossy purple flesh glistened under the kitchen light, hinting at the flavorful journey ahead. Today, I’m excited to share my recipe for Aubergine Massaman Curry, a quick vegetarian curry that brings the vibrant essence of Thai cuisine right to your home. With tender aubergines and crunchy peanuts swimming in a creamy coconut sauce, this dish is both comforting and nourishing, making it perfect for hectic weeknights. In just 30 minutes, you’ll have a deliciously satisfying meal that not only nourishes the body but also pleases the taste buds—plus, the leftovers freeze beautifully for an easy future dinner. Ready to spice up your week with something healthy and delightfully rich? Let’s dive into this recipe! Why is Aubergine Massaman Curry a Must-Try? Quick and Easy: This dish comes together in just 30 minutes, making it perfect for busy nights when you crave something wholesome and delicious. Flavor Explosion: The blend of Massaman curry paste and creamy coconut milk creates a robust flavor that elevates your dinner experience. Versatile Ingredients: Feel free to substitute aubergines with your favorite veggies like bell peppers or zucchini, making it adaptable to your tastes. Healthy Dining: Packed with nutrient-rich ingredients, this curry is not only guilt-free but also satisfying—ideal for anyone seeking healthy options at home. Freezer-Friendly: Leftovers can be stored for up to three months, providing you with quick meal options that don’t compromise on flavor. Impress Your Guests: Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is sure to be a crowd-pleaser that your friends and family will rave about! Try pairing it with Rendang Indonesian Curry for an unforgettable feast. Ingredients for Aubergine Massaman Curry • Perfect for a cozy dinner! For the Base 450g Brown Rice – Offers fiber and a nutty flavor, complementing the curry beautifully. For the Curry 3 Aubergines (800g total) – Adds a meaty texture that’s satisfying; substitute with zucchini for a lighter dish. 300g Waxy Potatoes – Provides heartiness and helps thicken the curry; sweet potatoes can be used for added sweetness. 350g Sugar Snap Peas – Adds a pop of color and sweetness; optional, but highly recommended for extra crunch. For the Flavor 3 tablespoons Massaman Curry Paste – The core flavor of the dish, easily adjustable for spice levels; red curry paste can be used as a substitute if needed. 1 x 400g Tin of Light Coconut Milk – Ensures a creamy texture and richness; full-fat coconut milk offers an even creamier finish. For the Garnish 100g Spring Onions – Provides a fresh, mild onion flavor; green onions can be used as an alternative. 45g Unsalted Peanuts – Adds delightful crunch and nuttiness; cashews work well too for a different texture. Olive Oil – Essential for sautéing, but coconut oil can enhance the dish’s flavor profile. Optional 2 Limes – A squeeze brightens up the dish and adds acidity, balancing the rich flavors. This Aubergine Massaman Curry is a fantastic way to introduce your family and friends to a quick vegetarian curry packed with healthy ingredients, all while keeping your evenings easy and enjoyable! Step‑by‑Step Instructions for Aubergine Massaman Curry Step 1: Prep Ingredients Begin by washing and cutting the aubergines and waxy potatoes into bite-sized pieces, ensuring even cooking. Slice the spring onions, placing the white parts aside for sautéing and reserving the green tops for garnish. This preparation sets the stage for a flavorful Aubergine Massaman Curry. Step 2: Cook Rice In a medium saucepan, bring water to a boil and add 450g of brown rice. Reduce the heat, cover, and simmer according to package instructions, usually around 30–35 minutes, until the rice is tender and fluffy. This nutty base will complement your rich curry beautifully. Step 3: Sauté Vegetables In a large pan, heat a splash of olive oil over medium heat. Once shimmering, add the aubergines and potatoes, stirring frequently. Sauté for about 5 minutes or until the vegetables are lightly golden and tender. This step caramelizes the veggies, enhancing their flavor in the Aubergine Massaman Curry. Step 4: Add Flavor Stir in the 3 tablespoons of Massaman curry paste, mixing well to coat the vegetables. Cook for an additional minute, allowing the paste to release its aromatic spices. The kitchen will fill with a warm, inviting aroma, signaling it’s time to build the layers of flavor for the curry. Step 5: Pour Coconut Milk Gently pour in the 400g tin of light coconut milk, stirring to combine with the sautéed vegetables. Increase the heat slightly and bring the mixture to a simmer, allowing it to bubble gently. This creamy addition transforms the dish, creating a luscious sauce that envelopes the aubergines. Step 6: Add Peas Mix in the 350g of sugar snap peas, stirring to incorporate them into the bubbling curry. Reduce the heat to medium-low and cook for an additional 5–7 minutes, or until all vegetables are tender and vibrant. This final touch adds a delightful crunch and a pop of color to your Aubergine Massaman Curry. Step 7: Serve Once cooked, serve the hot Aubergine Massaman Curry over a bed of warm brown rice. Garnish with the reserved green parts of the spring onions and a squeeze of fresh lime to brighten the dish. Each bite will delight with a balance of colors, textures, and flavors, making it a perfect cozy meal. What to Serve with Aubergine Massaman Curry Bring your cozy dinner to life by pairing it with delightful sides and treats that enhance the meal experience. Steamed Jasmine Rice: The fluffy grains soak up the rich coconut sauce perfectly, ensuring every bite is packed with flavor. Warm Naan Bread: Soft and pillowy, it’s ideal for scooping up the curry, making for a fun and hands-on dining experience. Crispy Roasted Brussels Sprouts: These add a crunchy, caramelized flavor that contrasts beautifully with the creamy curry, offering a satisfying texture. Fresh Cucumber Salad: Crisp cucumber slices drizzled with a zesty dressing add a refreshing pop that balances the richness of the curry. Minty Coconut Chutney: This creamy condiment brings a cool, herbaceous element that complements the spicy notes of the Massaman curry gloriously. Mango Sticky Rice: An indulgent dessert featuring sweet coconut rice and fresh mango, it brings a delightful sweetness to end the meal on a high note. Combining these sides with your Aubergine Massaman Curry creates a memorable dining experience filled with warmth, flavor, and joy. Expert Tips for Aubergine Massaman Curry Sauté for Flavor: Browning the vegetables releases their natural sweetness and enhances the overall flavor of the Aubergine Massaman Curry. Don’t skip this vital step! Check Aubergine Texture: Be sure to cook the aubergines until they are soft, which prevents a spongy texture that can detract from your dish. Spice Adjustments: Adjust the quantity of Massaman curry paste according to your spice tolerance. Start with less for a mild curry and add more for extra warmth. Vegetable Variations: Feel free to mix in other veggies like bell peppers or mushrooms. This keeps your Aubergine Massaman Curry fresh and exciting! Storage Savvy: Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months for quick meals later on. Make Ahead Options These Aubergine Massaman Curry components are perfect for those busy weeknights! You can chop the aubergines, potatoes, and spring onions up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the brown rice ahead of time and refrigerate it for up to 3 days. When you’re ready to enjoy your curry, simply sauté the prepped veggies, add the Massaman curry paste and coconut milk, then incorporate your sugar snap peas before serving. This way, you’ll have a quick and delicious meal that’s just as delightful as if you made it fresh. Enjoy the time-saving benefits while savoring every comforting bite! Storage Tips for Aubergine Massaman Curry Fridge: Store leftovers in an airtight container for up to 3 days. Let the curry cool before refrigerating to maintain its texture. Freezer: For longer storage, freeze the curry in an airtight container for up to 3 months. It’s a fantastic way to keep your quick vegetarian curry ready for future meals. Reheating: Thaw in the fridge overnight before reheating over low heat on the stove, adding a splash of coconut milk or water if it has thickened. Ensure it’s heated thoroughly before serving. Avoiding Texture Changes: When storing, keep in mind that the aubergines may become a bit softer after freezing. This will still make for a delicious, comforting dish when reheated! Aubergine Massaman Curry Variations Feel free to get creative and customize your Aubergine Massaman Curry to suit your taste preferences! Dairy-Free: Use coconut yogurt instead of regular yogurt for a creamy topping that stays true to the dish’s roots. This swap retains the essence while making your curry even more authentic and delicious! Protein Boost: Toss in cooked chickpeas or lentils to add plant-based protein and make it heartier. The legumes will absorb the flavors beautifully, enriching the overall dish experience. Flavor Swap: Substitute the Massaman curry paste with yellow curry paste for a mild twist on the flavor profile. This variation still provides a delightful creaminess while offering a different layer of spice! Extra Veggies: Incorporate bell peppers, spinach, or mushrooms for added color, flavor, and nutrition. Not only will this make your curry visually stunning, but it also allows you to use up veggies you have on hand! Nuts and Seeds: Experiment with adding roasted almonds or sesame seeds for an extra crunch and nutty taste. A sprinkle of these toppings right before serving creates a delightful contrast in texture. Heat Index: If you love a spicy kick, mix in sliced fresh chili or a dash of chili flakes within the curry. Just a pinch will elevate the flavor and add an exciting dimension to your dining experience! Coconut Milk Twist: Swap light coconut milk for full-fat coconut milk for a richer and creamier consistency. This indulgent option is perfect for special occasions or when you’re in the mood for something really luscious! Feel free to explore these variations, and make the Aubergine Massaman Curry your own! By trying out some of these ideas, you can create a variety of delightful meals that showcase the beloved flavors of Thai cuisine, much like how you would enjoy Rendang Indonesian Curry. Enjoy every delicious bite! Aubergine Massaman Curry Recipe FAQs How do I select ripe aubergines for the curry? When choosing aubergines, look for glossy, firm skins without any dark spots or blemishes. The skin should have a slight give when you press it; if it feels too soft, it’s likely overripe. Always opt for smaller to medium-sized ones, as they tend to have fewer seeds and a better flavor! What is the best way to store leftovers of the Aubergine Massaman Curry? Store your leftover curry in an airtight container in the fridge for up to 3 days. To preserve the taste and texture, let it cool completely before sealing it up. For longer storage, you can freeze it for up to 3 months. Can I freeze the Aubergine Massaman Curry? How do I do it? Absolutely! To freeze your curry, allow it to cool completely after cooking. Then, transfer it into an airtight container or freezer bag, removing excess air. Label with the date and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge before reheating gently on the stove. What if my curry is too thick after reheating? If your curry thickens when reheating, don’t worry! Just add a splash of coconut milk or water as you heat it up, stirring until you reach your desired consistency. This will help restore the creamy texture that’s so delightful in the Aubergine Massaman Curry. Are there any dietary considerations for pets or allergies? Definitely! While the ingredients in the Aubergine Massaman Curry are generally safe for human consumption, many of them, including onion, are not suitable for pets, especially dogs and cats. Additionally, if you have nut allergies, be cautious with peanuts; you can substitute with seeds or omit them entirely. How can I adjust the spice level of the curry? Very easy! To modify the spice levels in your Aubergine Massaman Curry, start by using only 1 tablespoon of the Massaman curry paste and taste it as you cook. If you prefer more heat, gradually add more paste, stirring well and allowing it to cook for a minute before tasting again. This way, you can achieve the perfect balance tailored to your preference! Aubergine Massaman Curry for Easy Cozy Nights In No ratings yet Aubergine massaman curry is a quick vegetarian dish that combines tender aubergines and crunchy peanuts in a creamy coconut sauce, perfect for cozy nights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ThaiCalories: 420 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base450 g Brown Rice Offers fiber and a nutty flavor, complementing the curry beautifully.For the Curry3 pieces Aubergines Adds a meaty texture that's satisfying; substitute with zucchini for a lighter dish.300 g Waxy Potatoes Provides heartiness and helps thicken the curry; sweet potatoes can be used for added sweetness.350 g Sugar Snap Peas Adds a pop of color and sweetness; optional, but highly recommended for extra crunch.For the Flavor3 tablespoons Massaman Curry Paste The core flavor of the dish, easily adjustable for spice levels; red curry paste can be used as a substitute if needed.1 can (400g) Light Coconut Milk Ensures a creamy texture and richness; full-fat coconut milk offers an even creamier finish.For the Garnish100 g Spring Onions Provides a fresh, mild onion flavor; green onions can be used as an alternative.45 g Unsalted Peanuts Adds delightful crunch and nuttiness; cashews work well too for a different texture.Olive Oil Essential for sautéing, but coconut oil can enhance the dish's flavor profile.2 pieces Limes A squeeze brightens up the dish and adds acidity, balancing the rich flavors. Equipment Medium saucepanlarge pancutting boardknife Method Step-by-Step InstructionsPrep Ingredients: Begin by washing and cutting the aubergines and waxy potatoes into bite-sized pieces. Slice the spring onions, reserving the green tops for garnish.Cook Rice: In a medium saucepan, bring water to a boil and add 450g of brown rice. Reduce heat, cover, and simmer until tender, about 30–35 minutes.Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add the aubergines and potatoes, sautéing for about 5 minutes until lightly golden and tender.Add Flavor: Stir in 3 tablespoons of Massaman curry paste, mixing well to coat the vegetables. Cook for an additional minute.Pour Coconut Milk: Gently pour in the 400g tin of light coconut milk and bring to a simmer.Add Peas: Mix in 350g of sugar snap peas and cook for an additional 5–7 minutes until all vegetables are tender.Serve: Serve the hot Aubergine Massaman Curry over the warm brown rice, garnished with spring onion greens and a squeeze of lime. Nutrition Serving: 1servingCalories: 420kcalCarbohydrates: 60gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg NotesLeftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat slowly on the stove. Tried this recipe?Let us know how it was!
