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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

INGREDIENTS2p4p
Red onion12
Garlic24
Ginger1 cm2 cm
Chilli12
Potato200 gr400 gr
Eggplant12
Spice mix (cardamom, turmeric, cumin, coriander, fennel)1 tbsp2 tbsp
Diced tomato400 gr800 gr
Coriander2 stalks4 stalks
peanuts20 gr40 gr
Stock cube12
Lime½1
*Syrup (maple, agave)2 tbsp4 tbsp
*Oil1.5 tbsp3 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Bhuna Curry

  Nutrition per Serve

  Energy479Kj
  Protein4.3g
  Fat, Total4.7g
  –  Saturated0.8g
  Carbohydrates11g
  – Sugars5.8g
  Sodium383g
  AllergensGluten Free, Peanuts
Curry with a little kick! This curry will tangle your taste buds. Instead of rice we have used potato to give it a bit of a different dimension. The eggplant and ginger do beautifully balance out the spice. Remember you can always decide to put a bit less chilli in the dish if spice is not your thing. Try it and be surprised how lovely this plant-based dish is.

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.