Aubergine Tomato Satay Curry with Crispy Onions

• olive oil↗2 tbsp
• eggplant↗2

  diced

• onion↗1

  diced

• garlic puree↗1 tsp
• ginger puree↗1 tsp
• curry powder↗1 tbsp
• ground turmeric1 tsp
• cherry tomatoes↗400 g (canned)
• soy sauce↗1 tbsp
• honey↗1 tbsp

  or agave

• coconut milk400 g (canned)
• smooth peanut butter↗2 tbsp
• cilantro↗велика жменя

  chopped

• lime↗1

  juice

• steamed basmati rice
• хрустка цибуля4 ст. л.

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet or a deep, heat‑proof pot over medium‑high heat. When the oil is hot, sauté the eggplant cubes for 8–9 minutes until they turn golden.

2. 2

   Reduce the heat to medium, add another 1 tbsp oil, then the onion cubes and cook for 6–8 minutes until softened.

3. 3

   Add the garlic and ginger purées, curry powder and turmeric. Sauté, stirring constantly, for another minute to release the spices' aroma.

4. 4

   Stir in the cherry tomatoes, soy sauce, honey (or agave), coconut milk and smooth peanut butter. Mix and simmer for 15–20 minutes until the sauce thickens and reduces. After cooling, the dish can be frozen for up to three months, spread in freezer bags as a flat layer. Thaw in the refrigerator overnight and bring to a boil before serving.

5. 5

   Season to taste, add chopped cilantro and lime juice. Stir.

6. 6

   Serve the curry over steamed basmati rice, topped with crispy onions.