Want a delicious easy vegetarian dinner to keep you cosy and warm? Then try our deliciously quick brinjal curry with peanuts recipe!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 cup rice
⅓ cup vegetable oil
4 brinjals cut into cubes
1 tsp cumin
1 tbsp garam masala
1 tsp paprika
1 tsp ground turmeric
½ tsp mustard seeds
1 tsp chili powder
1 onion, chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
1 tin chopped tomatoes
1 x 400 ml tin coconut milk
To serve 
⅓ cup roasted peanuts
Handful of coriander, chopped

METHOD
1. Cook the rice according to package instructions and drain.
2. While the rice is cooking, heat 1/4 cup oil in a pan over medium heat. Season brinjals with salt and pepper and fry for 3 minutes, until tender. Remove from pan and set aside.
3. Add cumin, garam masala, paprika, tumeric, and mustard seeds to a pan and fry for 1 minute until fragrant. Add the onion and cook until soft, about 4 minutes. Mix in the garlic and ginger paste and tomato paste, then season.
4. Add the remaining oil, stirring to release the flavours, then return the brinjal to the pan.
5.  Add the tinned tomatoes and coconut milk and bring to a simmer. Cool for 10 minutes, stirring occasionally, until thick and deep in colour.
6. Top curry with roasted peanuts and chopped coriander, then serve with rice.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Care for another delicious vegetarian curry? Then try our Thai vegetable green curry recipe!

The post Quick brinjal curry with peanuts appeared first on MyKitchen.

All you need are a few pantry staples to put together this quick and easy budget-friendly coconut-peanut brinjal curry!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
2 onions, peeled and chopped
3 garlic cloves, peeled and crushed
1 tbsp peeled and grated ginger
½ red chilli, seeded and chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
1 brinjal, roughly chopped
400 ml tin coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter

METHOD
1. Heat oil in a large, deep pan. Add onion, garlic, ginger and chilli. Fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant. Add brinjal and fry until golden and softened.
3. Add the coconut milk, tamarind paste and peanut butter. Simmer on low heat for 15–20 minutes, until the brinjal is soft.

Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za

This cauliflower and coconut soup with chilli oil is another veggie favourite.

The post Use pantry staples to make this coconut-peanut brinjal curry appeared first on MyKitchen.