All you need are a few pantry staples to put together this quick and easy budget-friendly coconut-peanut brinjal curry!
SERVES 4 // COOKING TIME 40 min
2 tbsp vegetable oil
2 onions, peeled and chopped
3 garlic cloves, peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 brinjal, roughly chopped
400 ml tin coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter
1. Heat oil in a large, deep pan. Add onion, garlic, ginger and chilli. Fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant. Add brinjal and fry until golden and softened.
3. Add the coconut milk, tamarind paste and peanut butter. Simmer on low heat for 15–20 minutes, until the brinjal is soft.
Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za
This cauliflower and coconut soup with chilli oil is another veggie favourite.