If you love nutty flavours and creamy vegan curries then this stuffed aubergine curry will definitely make you happy! With a spiced peanut and tamarind filling you won't be able to stop eating these baby aubergines!
Wash and dry the aubergines. Make a slit lengthways down the aubergines and another short slit widthways.
Put all the other ingredients in a blender with a little water and grind to a paste. Taste and adjust anything if necessary.
Stuff as much of the paste into the aubergines as possible.Heat a little oil in a saucepan and add the aubergines.
Cook over a low to medium flame until the aubergines are beginning to soften.
Mix a little water into the remaining paste until it is a thick liquid. Pour over the aubergines and continue to cook until they are soft and the sauce is bubbling.
Serve with rice.
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Notes
Nutritional information is approximate and a guideline only.