NYT Cooking: There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
Coconut and peanut aubergine curry. This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal to make midweek.
As a mum life can get pretty hectic so a meal I can put on in the morning and come home to after work and school runs sounds amazeballs. If your anything like me sometimes you just can't beat a good curry. I've looked at a few recipes and just the sheer number of ingredients puts me off instantly. I like something simple, quick and easy. So that is what I have tried to come up with.