Peanut and Eggplant Curry (Curry d'Aubergines aux Arachides)

This Gabonese-inspired Peanut and Eggplant Curry is a flavorful and aromatic dish that combines the rich taste of peanuts with the delicate texture of eggplant. It's a perfect choice for a cozy dinner with family and friends.

Peanut and Eggplant Curry (Curry d'Aubergines aux Arachides)

Ingredients

  • 2 large eggplants, diced
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 cup peanut butter
  • 2 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is soft and translucent.
  2. Add the diced eggplants to the pot and cook for 5 minutes, stirring occasionally.
  3. Stir in the peanut butter, vegetable broth, diced tomatoes, ground cumin, ground coriander, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and cook for 25-30 minutes, or until the eggplant is tender.
  4. Adjust the seasoning if needed and serve the curry hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
12g
Carbohydrates
25g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Saucepan Grater

Serving suggestions

Serve the Peanut and Eggplant Curry with steamed rice or crusty bread for a satisfying meal.

Tips & tricks

For a creamier texture, you can use smooth peanut butter instead of chunky.

Cost

$15