30 mins (PREP 5 MINS | COOK 25 MINS)
Not Too Tricky
serves 6
About the recipe
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 spring onions
olive oil
300g waxy potatoes
3 tablespoons massaman curry paste
1 x 400g tin of light coconut milk
350g sugar snap peas
optional: 2 limes
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 regularly, 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 tablespoon of olive oil and cook for 5 minutes 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 minutes, 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 minutes. Pour in the coconut milk and stir well, then cover and cook for 8 minutes, or until the potatoes are cooked and the sauce has thickened.
- Halve the sugar snaps lengthways and add to the pan along with the charred aubergines, then cover and cook for a final 2 minutes. 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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