Coconut Eggplant Curry
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Large Sauce Pan
- Small Sauce Pan
Ingredients we send
- Eggplant
- Kale or Spinach
- 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
- Water
NUTRITION PER 1 SERVING
Calories 2880kj, Fat 44.5g, Proteins 11g, Carbs 59.9g.
ALLERGY INFO
Gluten Free |
Method
- Firstly prepare vegetables, finely chop onion and garlic, deseed chilli to preference then chop into thin slices. Wash and dry eggplant, then cut into small bite-size cubes. Take leaves off the stems of the kale, then roughly chop.
- Rinse rice until the water runs clear. Put in a small saucepan with 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 and chilli 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 coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3-5 minutes.
- To serve make a bed of rice, place curry on top dress with spring onion. Enjoy.
