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Massaman-style Aubergine with Gnocchi
Give your weeknight Thai curry a twist with the addition of fluffy potato gnocchi. Sizzle gooey aubergine, crunchy green beans and roasted peppers with massaman spice paste. Stir through coconut milk to make it silky-smooth. Add chilli and lashings of lime for zing. Coriander for freshness.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 chilli
- 1 handful of fresh coriander
- 1 onion
- 1 aubergine
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 200ml coconut milk (Coconut, Water)
- 2 tbsp Massaman spice paste (Soya) (Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
- 1 unwaxed lime
- 160g green beans
- 250g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 1 pepper
Nutritional Information
Calories: 608
Protein: 13g
Carbs: 65g
Fat: 33g
Ingredients
- 1 pepper (use half)
- 160g green beans (use half)
- 250g potato gnocchi (use half) (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 1 chilli (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander (use half)
- 1 aubergine (use half)
- 2 tbsp Massaman spice paste (use half) (Soya) (Onions, Red Chillies, Lemongrass, Rapeseed Oil, Water, Ginger, Garlic, Tamari (Water, Soybeans, Salt, Sprit Vinegar), Lime Juice Concentrate, Ground Coriander, Ground Cumin, Cinnamon, Cornflour, Salt, Lime Leaf, Ground Cardamon, Ground Nutmeg)
- 200ml coconut milk (use half) (Coconut, Water)
- 1 onion (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 608
Protein: 13g
Carbs: 65g
Fat: 33g
Massaman-style Aubergine with Gnocchi
Give your weeknight Thai curry a twist with the addition of fluffy potato gnocchi. Sizzle gooey aubergine, crunchy green beans and roasted peppers with massaman spice paste. Stir through coconut milk to make it silky-smooth. Add chilli and lashings of lime for zing. Coriander for freshness.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Dice the aubergine into 3cm cubes and thinly slice the pepper. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Bake for 15-20 mins, until soft and golden.
- Finely dice the onion. Finely dice half the chilli (remove the seeds for less heat), and finely slice the remaining. Trim the green beans. Quarter the lime.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the gnocchi and cook for 2-3 mins, until golden. Season with a pinch of sea salt, then remove from the pan and set aside.
- Reheat the pan with 1 tsp oil on medium heat. Add the onion and green beans and cook for 3-4 mins, until softening. Stir in the diced chilli (to taste) and massaman paste. Cook for 2 mins, then pour in the coconut milk. Bring to a boil, then simmer for 3-4 mins, until thickened slightly.
- Roughly chop the coriander. Stir the gnocchi, roasted veg, and half the coriander into the sauce. Season with the juice from 2 lime wedges, a pinch of sea salt and black pepper.
- Serve in bowls and garnish with the remaining coriander, sliced chilli (to taste) and roasted peanuts.
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