This is really simple and delicous. Massaman curry paste is a new addition to my life and one I won’t turn away from anytime soon. Unless I get it together and start making my own curry paste… One day, one day! Its not very spicey and kind of sweet. For this spontaneous soup I used up the veg in my fridge, they worked really well together and feel free to follow them or use whatever you have! I ‘d love to hear what you like massaman curry paste with!
Fry onions, garlic and ginger untill golden. Add diced aubergine and a large teaspoon of massaman curry paste. Fry until aromatic. Add coconut milk or coconut cream, simmer until the aubergine is cooked then add a handfull of noodles or two and some frozen peas. Depends how much you want! Be carefull not to overcook the noodles though! Follow the packet onstructions, usually between 3-5 minutes. If you have any fresh coriander chuck some on top and enjoy!
I love using aubergine in vegitarian cuisine, its a great meat substitute due to it’s spongy consistency, it absorves flavours and lets out its own juice similarily to meat. I don’t bother salting it as I never remember too.