Red Eggplant Curry
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
- Prepare vegetables, finely chop onion & garlic, deseed chilli to preference & chop into thin slices. Wash and dry eggplant, cut into small bite-size cubes.
- 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
- 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).
- Add tinned tomatoes, stir for 2-3 minutes then add coconut milk, let simmer for 12 minutes.
- To serve make a bed of rice, place curry on top. Enjoy.