Vegetable Satay Curry Recipe | olivemagazine

Ingredients

• 1 aubergine cubed
• 2 tsp groundnut oil
• 1/2 onion thinly sliced
• 1 red pepper chopped
• 2 cloves garlic crushed
• a thumb-sized piece ginger finely grated
• 1 red chilli deseeded and finely chopped
• 2 tbsp crunchy peanut butter
• 400ml tin light coconut milk
• a handful mangetout
• 75g baby sweetcorn
• 2 limes juiced
• cooked jasmine rice to serve