Red Eggplant Curry

creamy eggplant curry 1
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
Utensils
  • Frypan
  • Sauce Pan
Ingredients we send
  • Eggplant
  • Fresh Red Chilli
  • White Long Grain Rice 
  • Garlic Cloves
  • Onion
  • Curry Powder
  • Cumin
  • Coconut Milk
  • Tinned Tomatoes
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
NUTRITION PER 1 SERVING

Calories 2930kj, Fat 52.9g, Proteins 12.7g, Carbs 36.6g,

ALLERGY INFO

Gluten Free |

Method

  1. Prepare vegetables, finely chop onion & garlic, deseed chilli to preference & chop into thin slices. Wash and dry eggplant, cut into small bite-size cubes. 
  2. Rinse rice until the water runs clear. Put in a small saucepan with 500ml(2 cup) of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
  3. Heat oil in a pan sauté onion & garlic until golden, add eggplant fry for 5-6 minutes until golden. Add curry powder, cumin and a dash of water (if pan begins to sticks).
  4. Add tinned tomatoes, stir for 2-3 minutes then add coconut milk, let simmer for 12 minutes.
  5. To serve make a bed of rice, place curry on top. Enjoy.

Ready to get started?