There’s nothing more satisfying than a curry – and having one up your sleeve that doesn’t involve meat is a game-changer for midweek cooking.
Jamie Oliver says he wrote the recipe for his stuffed curried aubergines with spicy tamarind and peanut sauce eight years ago, and he’s sharing it now in his new veggie cookbook.
Stuffed curried aubergines
- Food processor
- Roasting tray
- Mixing bowl
- 1 onion
- 4 cloves of garlic
- 4 cm piece of ginger
- 15 g fresh coriander
- 2 fresh red chillies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp fenugreek seeds
- 1 large handful of fresh curry leaves
- Groundnut oil
- 2 tbsp (heaped) crunchy peanut butter
- 1 tbsp mango chutney
- 2 tbsp mango chutney
- 2 tbsp tamarind paste
- 800 g finger aubergine
- 400 g light coconut milk
- 250 g mixed colour cherry tomatoes
- Sea salt and black pepper
- Fluffy rice, poppadoms, yoghurt and extra fresh chilli
- Preheat the oven to 190ºC/375ºF/gas 5. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
- Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with two tablespoons of oil and fry for one minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for five minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, cut the aubergines into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
- Place the tray on a medium heat and fry for five minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves.
Veg by Jamie Oliver, photography by David Loftus and Paul Stuart, is published by Penguin Random House © Jamie Oliver Enterprises Ltd (2019 Veg).
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