Coconut Eggplant Curry

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



  1. Prepare vegetables, finely chop onion& garlic, deseed chilli to preference & chop into thin slices. Wash and dry eggplant, then cut into small bite-size cubes. Take leafs off the stems go the kale, then roughly chop.
  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 coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3 minutes.
  5. To serve make a bed of rice, place curry on top, dress with spring onion. Enjoy.

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