Aubergine & Peanut Butter Curry

aubergine and peanut butter curry recipe
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Prep Time: 15 minutes       Cooking Time: 35-40 minutes

This recipe will make 4 portions.


  • 2 Aubergines
  • 1 White Onion
  • 400ml Coconut Milk
  • 2 Garlic Cloves
  • 1 Thumb Fresh Ginger
  • 2 tsp Turmeric
  • 1 tsp Cumin Seeds
  • 1 tsp Chilli Powder
  • 1 Chilli
  • 1 tbsp Peanut Butter (Chunky or Smooth)
  • 3 tsp Coconut Oil
  • 2 tsp Extra Virgin Olive Oil
  • 1 Large Handful Coriander

To make this recipe you’ll need a large pan or alternatively you can use a shallow casserole dish.

Start by focusing on the Aubergine.

Wash both Aubergine under the cold tap.

Using a sharp knife remove the top from your Aubergine, slice down the middle and then slice into 3 lengthways segments.

Continue to chop into approximately 2cm chunks.

Add 1 tsp of Coconut Oil to the pan and bring to a medium heat.

When the oil has melted add half the Aubergine chunks and stir every minute to ensure they don’t stick to the pan.

Whilst this is cooking pay a little attention to the spices…

Peel and roughly chop both the Garlic and Fresh Ginger and add to a pestle & mortar or blender / coffee grinder.

Remove the stalk and seeds from your Chilli before roughly chopping and adding to your Garlic and Ginger.

Add the dry spices along with 2 tsp Extra Virgin Olive Oil and mix into a paste.

When your Aubergine is lightly browned remove from the pan and set to one side.

Add another tsp of Coconut Oil to the pan and repeat the process for the remaining Aubergine chunks.

Whilst your next batch of Aubergine chunks are cooking peel and finely chop up the Onion.

When the Aubergine is cooked leave it to one side.

Add 1 tsp of Coconut Oil to the pan and then the chopped Onion.

Keep stirring until the Onion begins to soften.

Now add your spice paste and continue mixing to ensure all the flavours are combined together.

After around 2-3 minutes add the Coconut Milk and 1 tbsp of Peanut Butter.

Continue mixing until the Coconut Milk and Peanut Butter blends in well.

Add the Aubergine back to the pan and allow to simmer for around 10-15 minutes.

When ready to serve finely chop 1 large handful Coriander and mix through.

Serve with 1/4 cup Brown Basmati Rice per person.

As this recipe makes enough for 4 portions you could save any leftovers for lunch at work the next day…

Batch cooking recipes in this way forms a fundamental part of creating consistent energy levels throughout the day whilst helping to keep you feeling fuller for longer.

Learn more about the batch cooking process in The Complete Guide to Healthy Meal Prep.

Equipment Hit List:

Casserole Dish


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