This is literally 100% guilt free! I have a very health concious aunt who triggers my healthy recipes. Mainly by buying the ingredients and lending me her kitchen 😉 not a bad deal at all. I even get a helping hand in the form of my cousin. Not that it was neede for this easy peasy recipe.
Currently she is gluten free and dairy free (mainly, I’m not going to bore you with the details), this dessert is also vegan. Which is perhaps a first for me… Oh, I almost forgot. Its delicious too!
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.