Aubergine & Tomato Satay Curry
Ingredients
- 2 medium aubergines, cut into 2cm cubes
- 3 tbsp neutral vegetable oil
- 1 large red onion, finely diced
- 3 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tbsp Thai red curry paste
- 400g canned crushed tomatoes
- 400ml canned full-fat coconut milk
- 4 tbsp smooth natural peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or brown sugar
- Juice of 1 fresh lime
- Handful fresh cilantro and toasted crushed peanuts, for garnish
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Instructions
- 1
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the aubergine cubes and cook for 8-10 minutes, stirring occasionally, until tender and golden brown. Transfer to a plate.
- 2
In a deep pan or Dutch oven, heat the remaining tablespoon of oil over medium heat. Sauté the diced onion for 4-5 minutes until soft and translucent.
- 3
Stir in the minced garlic, grated ginger, and red curry paste. Fry for about 1 minute until fragrant.
- 4
Pour in the crushed tomatoes, coconut milk, peanut butter, soy sauce, and maple syrup. Whisk thoroughly until smooth and brought to a gentle simmer.
- 5
Return the cooked aubergine to the pan. Reduce the heat to low and simmer uncovered for 12-15 minutes until the sauce thickens and the aubergine absorbs the flavors.
- 6
Remove the curry from heat, stir in the fresh lime juice, and adjust salt to taste.
- 7
Ladle into bowls and garnish with crushed toasted peanuts, fresh cilantro leaves, and optional fresh chili slices. Serve hot with jasmine rice.
Notes
Searing or roasting the aubergine first prevents it from becoming soggy in the liquid sauce and gives it a rich, buttery texture. For extra crunchy texture, substitute smooth peanut butter with extra-crunchy style.
The Story Behind Satay & Tomato Curries
Satay sauces originated on the island of Java, Indonesia, where spiced peanut pastes called kuah kacang were crafted to accompany open-fire grilled skewers. Over centuries, trade across Southeast Asia merged these rich nut-based preparations with Indian curry traditions and tomato-rich gravies. The pairing of bright, acidic tomatoes with creamy peanut paste creates an iconic balance of sweet, savory, and umami flavors enjoyed throughout the region.
Discover Aubergine & Tomato Satay Curry
Meera Sodha
Meera Sodha is celebrated for her inventive approach to modern plant-based Asian cooking. She often combines robust nut pastes with spiced tomato bases to bring depth and comfort to simple seasonal vegetables.