We’re a huge fan of Ben Lebus’s Mob Kitchen, the online publishing company producing one-minute “how-to,” food videos. If you haven’t had a chance to check them out, then do, they’re offering the perfect culinary antidote to a modern London Lifestyle, offering a range of budget meals which can be prepared in a flash.
With our love for the site we are pretty much up for any of their suggestions, so we thought we’d give the trendy new peanut butter brand ManiLife a go, who are now consistently featuring in their recipes. Born with the mission to ‘create a peanut butter that is enjoyed like no other’, Stuart Macdonald’s ManiLife is made from delicious Argentinian peanuts.
We tried out the peanut butter aubergine curry, and we have to say, it’s the bomb. The creamiest vegan curry about, it only takes about 30 minutes to make, so perfect when you want to impress with minimal time investment.
Recipe as below.
Toasting the aubergine (WITHOUT OIL!) first gives this dish extra depth.
Cooking Time (includes preparation time): 30 Minutes
1 Brown Onion
400g Basmati Rice
400ml Reduced Fat Coconut Milk
Bunch of Coriander
Knob of Ginger
ManiLife Peanut Butter
Bag of Spinach
Cube your aubergines. Add them to a pan with no oil and cook on a medium heat until they are nice, shriveled and browned. Remove them from the pan and set aside. Add a splash of oil to the pan and then throw in a chopped brown onion, a chopped red pepper, and 2 finely sliced cloves of garlic. Add a small knob of grated ginger, half a teaspoon of turmeric and a teaspoon and a half of garam masala. Mix everything together.
At this point, get your rice on (cook following pack instructions).
Once the onions are softened, add a heaped teaspoon and a half of peanut butter. Mix it in, and then pour in your coconut milk and your chickpeas (chickpea water included). Mix everything together, and then reintroduce the aubergines. Bubble the curry down until it is nice and thick (should be 5-6 minutes on a medium heat).
Add your spinach and allow it to wilt.
When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season with salt and then remove from the heat.
Written by Jordan Crowley