HEALTHY KICKS

Vegetable satay curry

40 MINUTES | SERVES 4 | EASY | LC GF

aubergine 1, cubed
groundnut oil 2 tsp
onion¹/2, 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

• 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