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Aubergine massaman curry Recipe

Name: Aubergine massaman curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 450g brown rice; 3 aubergines (800g total); 45g unsalted peanuts; 100g bunch spring onions; olive oil; 300g waxy potatoes; 3 tbsp massaman curry paste; 400g tin light coconut milk; 350g sugarsnap peas; 2 limes (optional)

Tesco Real Food

Jamie says: "This fragrant curry is quick to make and freezes well, so portion up and fill the freezer. Using a ready-made curry paste gives you more bang for your buck."

Ingredients

450g brown rice

3 aubergines (800g total)

45g unsalted peanuts

100g bunch spring onions

olive oil

300g waxy potatoes

3 tbsp massaman curry paste

400g tin light coconut milk

350g sugarsnap peas

2 limes (optional)

Method

Cook the rice in a large pan of boiling salted water to pack instructions. Chop the aubergine into 3cm chunks, place in a colander on top of the rice, cover and steam for the first 8 mins, or until starting to soften.

Meanwhile, toast the peanuts in a large non-stick frying pan until golden, tossing reguarly, then crush using a pestle and mortar (or finely chop). Trim the spring onions and chop into 2cm pieces. Place in the frying pan with 1 tbsp olive oil and cook for 5 mins on a medium heat or until lightly charred, then remove to a plate.

Use tongs to move the steamed aubergine into the frying pan to char for 5 mins, turning often and removing to a plate when done - you may need to work in batches.

Chop the potatoes into 2cm chunks, add to the frying pan with the curry paste and stir for 2 mins. Pour in the coconut milk and stir well, then cover and cook for 8 mins, or until the potatoes are cooked and the sauce has thickened.

Halve the sugarsnaps lengthways and add to the pan along with the charred aubergines, then cover and cook for a final 2 mins. Drain and divide the rice between bowls and spoon over the curry, top with the charred spring onions, crushed nuts and a squeeze of lime, if you like.

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