Indian Eggplant Curry
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 35 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Eggplant | 1 | 2 |
| Red onion | 1 | 2 |
| Garlic | 2 | 4 |
| Ginger | 1 cm | 2 cm |
| Spring onion | 2 stalks | 4 stalks |
| Coriander | 3 stalks | 6 stalks |
| Curry leaves | 5 leaves | 10 leaves |
| Rice | 1 cup | 2 cups |
| Black mustard seeds | 1 tsp | 2 tsp |
| Spice mix (chilli flakes, clove, coriander powder, cumin powder | 1 tbsp | 2 tbsp |
| Diced tomatoes | 400 gr | 800 gr |
| Coconut milk | 80 ml | 160 ml |
| *Olive oil | 4 tbsp | 8 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
| Nutritional Information | Per Serve |
| Energy | 384Kj |
| Protein | 2.3g |
| Fat, Total | 2g |
| – Saturated | 1.5g |
| Carbohydrates | 14.3g |
| – Sugars | 2.6g |
| Sodium | 12mg |
| Allergens |
TOOLS: 2 Saucepans, oven, oven tray, wooden spoon/spatula
METHOD
1
PREP
Preheat oven to 220C ● slice eggplant lengthways into 1.5 cm thick slices, then slice again into batonnets (finger-sized sticks) ● spread batonnets on an oven tray and toss with 2(4) tbsp of oil, salt and pepper ● roast for 15 minutes, then turn and roast for a further 5 minutes
2
COOK
Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork
3
SLICE & COOK
Slice onion in half rings and finely chop garlic and ginger ● slice spring onion in small rings and set aside ● heat saucepan with 2(4) tbsp of oil on medium heat ● add mustard seeds ● after 20 seconds add curry leaves and onion, and cook for 5 minutes (or until softened)
4
COOK
Add garlic, ginger and spice mix to the saucepan ● cook for 2 more minutes then add the diced tomatoes ● when eggplant is ready add it to the sauce ● let everything simmer for 5 minutes ● taste and season with salt and pepper ● remove curry leaves
5
FINISH & SERVE
Stir coconut milk through the sauce ● place rice in a bowl ● top with the eggplant curry ● roughly chop coriander ● garnish dish with spring onion and coriander
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.