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–+ servings
Aubergine massaman curry

Savory Aubergine Massaman Curry for Cozy Family Dinners

A delightful vegetarian Aubergine Massaman Curry perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Brown Rice Or substitute with quinoa for a gluten-free option.
  • 300 g Waxy Potatoes Diced; sweet potatoes can be used instead.
For the Curry
  • 3 pieces Aubergines Totaling 800g; zucchini or eggplant can be used as alternatives.
  • 45 g Unsalted Peanuts Can be substituted with cashews or sunflower seeds.
  • 100 g Spring Onions Chopped; regular onions can be used in a pinch.
  • 3 tablespoons Massaman Curry Paste Ensure it is gluten-free if necessary.
  • 1 400 Light Coconut Milk Can use full-fat for creamier texture.
For Extra Crunch
  • 350 g Sugar Snap Peas Green beans are a nice alternative if unavailable.
For Brightness
  • 2 pieces Limes Optional; can be replaced with lemon juice.

Equipment

  • Large Skillet
  • Pot for rice

Method
 

Step-by-Step Instructions
  1. Cook the Brown Rice according to the package instructions, usually about 30-40 minutes.
  2. Sauté the Spring Onions in olive oil over medium heat for 3-5 minutes until soft.
  3. Add Potatoes and Aubergines to the skillet and cook for 5-7 minutes until slightly golden.
  4. Stir in the Massaman Curry Paste and cook for 1-2 minutes.
  5. Pour in the Light Coconut Milk and bring to a gentle simmer for 2-3 minutes.
  6. Add the Sugar Snap Peas and cook for an additional 5-10 minutes until tender.
  7. Serve the curry over the prepared Brown Rice and garnish with lime wedges if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 7gVitamin C: 35mgCalcium: 6mgIron: 12mg

Notes

Ensure even cuts for consistent cooking and watch the vegetables to maintain texture. You may simmer longer if a thicker curry is preferred.

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