Skip to content
Aubergine massaman curry recipe

Aubergine massaman curry recipe

8 ratings

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." See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 481 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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)

Each serving contains

  • Energy

    2035kj
    481kcal
    24%
  • Fat

    13g 19%
  • Saturates

    5g 26%
  • Sugars

    9g 10%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 81.9g Protein 14.1g Fibre 9g

Method

Jamie Oliver 155x255
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

 

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus