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Bhuna Curry with Eggplant and Potato GF

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

  Nutrition per 100 Grams

  Energy 479Kj
  Protein 4.3g
  Fat, Total 4.7g
  –  Saturated 0.8g
  Carbohydrates 11g
  – Sugars 5.8g
  Sodium 383g
  Allergens Gluten Free, Peanuts

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.