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Aubergine massaman curry

Aubergine Massaman Curry for Easy Cozy Nights In

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Aubergine massaman curry is a quick vegetarian dish that combines tender aubergines and crunchy peanuts in a creamy coconut sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 450 g Brown Rice Offers fiber and a nutty flavor, complementing the curry beautifully.
For the Curry
  • 3 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 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 can (400g) Light Coconut Milk Ensures a creamy texture and richness; full-fat coconut milk offers an even creamier finish.
For the Garnish
  • 100 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 saucepan
  • large pan
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prep 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.
  2. 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.
  3. 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.
  4. Add Flavor: Stir in 3 tablespoons of Massaman curry paste, mixing well to coat the vegetables. Cook for an additional minute.
  5. Pour Coconut Milk: Gently pour in the 400g tin of light coconut milk and bring to a simmer.
  6. Add Peas: Mix in 350g of sugar snap peas and cook for an additional 5–7 minutes until all vegetables are tender.
  7. 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

Notes

Leftovers 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.

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