Vegetable satay curry

Ingredients

• aubergine 1, cubed
• groundnut oil 2 tsp
• onion 1/2, thinly sliced
• red pepper 1, chopped
• garlic 2 cloves, crushed
• ginger a thumb-sized piece, finely grated
• red chilli 1, deseeded and finely chopped
• crunchy peanut butter 2 tbsp
• light coconut milk 400ml tin
• mangetout a handful
• baby sweetcorn 75g
• limes 2, juiced
• cooked jasmine rice, to serve

Method

• Step 1

  Tip the aubergine into a bowl and toss with 1 tsp of the groundnut oil. Heat a non-stick frying pan over a medium-high heat and cook the aubergine for 5 minutes until browned and beginning to soften. Add the onion, pepper, remaining tsp of oil and a pinch of seasoning, and cook for 5 minutes until the onion has softened and the pepper is colouring at the edges. Add the garlic, ginger and chilli, and cook for 2 minutes before adding the peanut butter and coconut milk. Simmer gently for 10 minutes until thickened, then add the mangetout and baby sweetcorn, and simmer for 5 minutes until just cooked. Season and stir in the lime juice, then serve with jasmine rice.

Nutritional data

• kcals 193
• fat 14g
• saturates 7.5g
• carbs 8.6g
• sugars 6.5g
• fibre 5.2g
• protein 5.4g
• salt 0.1g