Bhuna Curry with Eggplant and Potato
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 30 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Red onion | 1 | 2 |
| Garlic | 2 | 4 |
| Ginger | 1 cm | 2 cm |
| Chilli | 1 | 2 |
| Potato | 200 gr | 400 gr |
| Eggplant | 1 | 2 |
| Spice mix (cardamom, turmeric, cumin, coriander, fennel) | 1 tbsp | 2 tbsp |
| Diced tomato | 400 gr | 800 gr |
| Coriander | 2 stalks | 4 stalks |
| peanuts | 20 gr | 40 gr |
| Stock cube | 1 | 2 |
| Lime | ½ | 1 |
| *Syrup (maple, agave) | 2 tbsp | 4 tbsp |
| *Oil | 1.5 tbsp | 3 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
| Nutritional Information | Per Serve |
| Energy | 1876Kj |
| Protein | 19.5g |
| Fat, Total | 17.1g |
| – Saturated | 3.1g |
| Carbohydrates | 44g |
| – Sugars | 18.3g |
| Sodium | 936mg |
| Allergens |
TOOLS: FRY PAN, SPATULA/WOODEN SPOON
METHOD
1
PREP
Dice onion ● finely chop ginger and garlic ● finely slice chilli (removing seeds depending on heat preferences) ● cut potato into 1cm cubes ● dice eggplant into 2cm cubes
2
FRY
Place fry pan with 1.5(3) tbsp of oil on high heat ● add onion, garlic, ginger and chilli ● fry for 3-4 minutes, stirring regularly
3
COOK
Add potato, eggplant, stock cube, spice mix and a good pinch of salt to the pan ● add 100(200) ml of water ● reduce heat to medium and cover with a lid ● cook for 8-11 minutes, stirring regularly ● when the ingredients start to stick to the bottom just add a small amount of water
4
ADD SAUCE
Remove lid ● add diced tomatoes, syrup and 200(400)ml of water ● bring to the boil then simmer for 8-12 minutes (until sauce liquid is reduced) ● taste and add salt if needed
5
FINISH & SERVE
Coarsely chop coriander ● slice lime into wedges ● place curry in bowls and garnish with peanuts and coriander ● place lime wedge on top
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.