30 minute Aubergine & Potato Curry
This express peanut butter curry recipe can be made in the crockpot pressure cooker or on the stove. Feel free to swap the veg with whatever you have in your box every week, and the spices for whatever you have in the cupboard. It’s cosy, creamy, a little spicy and packed with veg.
Substitutes:
- No aubergine? Use courgette instead.
- No potatoes? Swap for sweet potatoes, butternut squash, carrot or parsnips.
- No spinach? Use kale or cavolo nero.
- No red onion? Use any onion you have.
- No peanut butter? Try with any nut or seed butter.
- No ground coriander? Use ground cumin, curry powder or masala powder instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 Aubergine (cut into chunks)
2 Potatoes (cut into chunks)
2 tbsp Olive oil
1 Red onion (chopped)
2 Garlic cloves (chopped )
1 tsp Smoked paprika
1 tsp Ground coriander
1 tbsp Peanut butter
1 vegetable stock cube
2 tbsp Tomato puree
1 Can coconut milk
100 g Baby spinach
Salt (to taste)
Recipe:
- In the pressure cooker: Add the olive oil, aubergine, potatoes, onion, garlic, paprika and coriander. Set the pressure cooker on brown/sauté, and cook without the lid for 8-10 minutes, stirring often. Add the tomato purée, peanut butter, stock cube and coconut milk. Close the pressure cooker with the lid and set on the soup/stew setting. Cook for 10 minutes, then release the steam. Turn off the pressure cooker, add the spinach and season to taste with salt. Enjoy!
- On the stove: Place a saucepan over a medium heat. Add the olive oil, aubergine, potatoes, red onion, garlic, paprika and coriander. Cook for 10-15 minutes, stirring often. Add the tomato puree, peanut butter, stock cube and coconut milk. Place a lid on and cook for 20-30 minutes, or until the potatoes are tender. Add the spinach and season to taste with salt. Enjoy!
How to store
Allow the curry to cool completely, then transfer to an airtight, freezer-safe container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. To serve, defrost thoroughly in the fridge overnight, then reheat in a saucepan over a medium heat, stirring occasionally until the dish is warm through.
