Aubergine Massaman Curry Recipe

This Aubergine Massaman Curry is a fragrant and hearty recipe, which is made with tender, smoky aubergine and a rich coconut sauce. It’s a fantastic vegetarian meal, ready in about 45 minutes.

Aubergine Massaman Curry 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
• Sea salt

How To Make Aubergine Massaman Curry

1. Cook Rice and Steam Aubergine: Cook the brown rice in a large pan of boiling salted water according to the package instructions. While the rice cooks, chop the aubergine into 3cm chunks, place them in a colander on top of the rice pot, cover, and let them steam for the first 8 minutes until they start to soften.
2. Toast Nuts and Char Onions: While the rice and aubergine cook, toast the peanuts in a large, dry non-stick frying pan until golden, then crush them in a pestle and mortar. In the same pan, add 1 tablespoon of olive oil and the chopped spring onions. Cook for 5 minutes on a medium heat until lightly charred, then remove to a plate.
3. Char the Aubergine: Once the aubergine is steamed, move it to the hot frying pan. Char for 5 minutes, turning often, until it has some color. You may need to do this in batches. Remove the charred aubergine to a plate.
4. Make the Curry Base: Chop the potatoes into 2cm chunks. Add them to the frying pan with the massaman curry paste and stir for 2 minutes to cook the paste. Pour in the coconut milk, stir well, then cover and cook for 8 minutes, or until the potatoes are tender and the sauce has thickened.
5. Finish and Serve: Halve the sugar snap peas lengthwise and add them to the pan along with the charred aubergines. Cover and cook for a final 2 minutes. Drain the rice and divide it between your bowls. Spoon the curry over the rice, and top with the charred spring onions, crushed nuts, and a squeeze of lime juice, if you like.

Recipe Tips

• Why steam the aubergine first? Steaming the aubergine over the cooking rice is a brilliant, efficient way to make it perfectly tender without using lots of oil. The final charring step adds a wonderful smoky flavour.
• What is Massaman curry paste? It’s a rich and relatively mild Thai curry paste with fragrant spices like cinnamon, cardamom, and cloves. It’s less spicy than red or green curry pastes, with a slightly sweet and nutty flavour.
• Can I make this spicier? Yes. For more heat, you can add a finely sliced fresh red chilli to the pan when you cook the curry paste.
• How to get a good char? The key is a hot, dry (or lightly oiled) pan. Don’t move the vegetables around too much at first; let them sit for a minute or two to develop those nice dark, charred spots which add a ton of flavour.

What To Serve With Aubergine Massaman Curry

This is a hearty, complete meal in a bowl. However, for a more elaborate meal, you could serve it with:

• A simple cucumber and mint salad
• Crispy prawn crackers (if not vegetarian)
• Fresh lime wedges for squeezing over the top

How To Store Aubergine Massaman Curry

• Refrigerate: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The rice should be stored separately.
• Reheating: Reheat the curry gently in a pan over a low heat. You may need to add a splash of water or coconut milk to loosen the sauce.
• Freeze: This curry freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Aubergine Massaman Curry Nutrition Facts

• Calories: 600-700 kcal
• Fat: 25g
• Carbohydrates: 80g
• Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Sticky Aubergine Noodles Recipe
• Charred Aubergine Parmigiana Recipe
• Sticky Miso Aubergine Recipe