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Indian eggplant curry (GF)

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

  Nutrition per 100 Grams

  Energy 384Kj
  Protein 2.3g
  Fat, Total 2g
  –  Saturated 1.5g
  Carbohydrates 14.3g
  – Sugars 2.6g
  Sodium 12g
  Allergens None

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.