Peanutty Aubergine, Cauliflower & Coconut Curry

2 servings


30 minutes

total time


1 Third Of The Aubergine Alla Norma Base

1 Cauliflower

25g Coriander (fresh)

1 Green Chilli

2 tbsp Peanuts

2 tbsp Peanut Butter

400g Coconut Milk

2 Garlic Cloves

1 Onion

6g Ginger

4 tbsp Tikka Masala Paste

Olive Oil


Black Pepper



Separate the coriander stalks from the leaves.

Heat oven to 200°C. Cut the cauliflower into florets and add to a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 minutes until slightly charred.

In the meantime, add ginger, onion, garlic, and coriander stalks to a blender with the curry paste. Blitz until smooth.

Heat oil in a pan over a medium heat and add the paste, cooking it out until thickened. Tip in the coconut milk, aubergine batch, and peanut butter. Simmer for 15 mins to allow the flavours to develop.

Finely slice the chilli and pick the coriander leaves. Add in the cauliflower to heat through and serve up. Top with the chilli, coriander, and peanuts then get stuck in.


What was quite a classic Italian sauce has been transformed into something entirely new with the addition of peanut butter, coconut milk, and curry paste.


2 servings


30 minutes

total time
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