Stuffed Aubergine Curry

If you love nutty flavours and creamy vegan curries then this stuffed aubergine curry will definitely make you happy! With a spiced peanut and tamarind filling you won't be able to stop eating these baby aubergines!

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 30

Servings

Calories 428kcal

Author Corina Blum

Ingredients

8 baby aubergines
1 teaspoon tamarind puree
Pinch salt
50 g peanuts
1 tablespoon tahini or 30g sesame seeds
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cloves or two cloves
½ teaspoon ground cinnamon
1 teaspoon chilli flakes or 3 dried red chilli peppers, crumbled up

Metric - US Customary

Instructions

Wash and dry the aubergines. Make a slit lengthways down the aubergines and another short slit widthways.
Put all the other ingredients in a blender with a little water and grind to a paste. Taste and adjust anything if necessary.
Stuff as much of the paste into the aubergines as possible.Heat a little oil in a saucepan and add the aubergines.
Cook over a low to medium flame until the aubergines are beginning to soften.
Mix a little water into the remaining paste until it is a thick liquid. Pour over the aubergines and continue to cook until they are soft and the sauce is bubbling.
Serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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