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Aubergine massaman curry recipe

Aubergine massaman curry recipe

16 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


  • 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

  • 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


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

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