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.
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The Aubergine Alla Norma
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
Serves
2
Cauliflower
Coriander
Green ChilliÂ
Peanuts
Peanut Butter
Coconut Milk
Garlic Cloves
Onion
Ginger
Tikka Masala Paste
Olive Oil
Salt
Black Pepper
Cooked Rice
The Aubergine Alla Norma
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
Serves
2
Cauliflower
Coriander
Green ChilliÂ
Peanuts
Peanut Butter
Coconut Milk
Garlic Cloves
Onion
Ginger
Tikka Masala Paste
Olive Oil
Salt
Black Pepper
Cooked Rice
Unlock Mob Premium
The Aubergine Alla Norma
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Aubergine Alla Norma. Make a big batch and you'll have access to more quick and easy recipes.
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Step 1.
Make the Aubergine Alla Norma batch recipe.
Step 2.
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.
Step 3.
In the meantime, add ginger, onion, garlic, and coriander stalks to a blender with the curry paste. Blitz until smooth.
Step 4.
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.
Step 5.
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. Serve with cooked rice, if you like.
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