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.
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
- 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.
- Add the diced eggplants to the pot and cook for 5 minutes, stirring occasionally.
- 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.
- 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