Aubergine & Tomato Satay Curry with Crispy Onions Recipe
This Aubergine & Tomato Satay Curry is a rich and creamy dish featuring tender aubergines cooked with aromatic spices, coconut milk, and peanut butter for a delightful satay flavor. Topped with fresh coriander, lime juice, and crispy onions, it’s a comforting, flavorful curry perfect served over steamed basmati rice. It’s easy to prepare on the stovetop and freezes well for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 2 medium aubergines, diced
- 1 onion, diced
- 1 tsp garlic purée
- 1 tsp ginger purée
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can cherry tomatoes
- 1 tbsp soy sauce
- 1 tbsp honey or agave
- 400g can coconut milk
- 2 tbsp smooth peanut butter
- Large handful coriander, chopped
- 1 lime, juiced
- Steamed basmati rice, to serve
- 4 tbsp crispy onions, to garnish
Instructions
- Cook the aubergines: Heat most of the olive oil in a deep-sided frying pan or shallow flameproof casserole dish over medium-high heat. Once hot, add the diced aubergines and cook for 8-9 minutes until they are well colored and beginning to soften.
- Sauté onions: Reduce the heat to medium and add the remaining olive oil. Stir in the diced onion and cook for 6-8 minutes until the onion is soft and translucent.
- Add spices and aromatics: Stir in the garlic purée, ginger purée, curry powder, and ground turmeric. Cook for an additional minute to release the spices’ flavors.
- Add liquids and simmer: Pour in the canned cherry tomatoes, soy sauce, honey or agave, coconut milk, and smooth peanut butter. Stir everything together and cook for 15-20 minutes until the sauce has thickened and reduced slightly.
- Season and finish: Season the curry to taste with salt or additional soy sauce as needed. Stir through the chopped coriander and add the lime juice.
- Serve: Serve the satay curry hot over steamed basmati rice, topped with crispy onions for a satisfying crunch.
- Storage: Once cooled, the curry can be frozen for up to three months in freezerproof food bags. Defrost in the fridge overnight and reheat until piping hot before serving.
Notes
- You can substitute agave for honey to make this recipe vegan.
- If you prefer a nuttier flavor, roast the peanuts before making the peanut butter or use natural peanut butter.
- The crispy onions add a lovely texture contrast—if unavailable, you can substitute with toasted shallots.
- This curry freezes well, making it ideal for batch cooking and meal prep.
- Adjust the heat level by adding chili powder or fresh chili if desired.
Keywords: aubergine curry, satay curry, peanut curry, vegetarian curry, coconut milk curry, easy stovetop curry, crispy onions topping, basmati rice curry
