Eggplant Tikka Masala
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 35 minutes
Utensils
- Small Sauce Pan
- Large Sauce Pan
Ingredients we send
- Eggplant
- Kale *Due to supply shortages kale may be substituted with an alternative vegetable
- Tinned Tomatoes
- Tinned Coconut Milk
- Garlic Clove
- Turmeric Powder
- Curry Powder
- Garam Masala Powder
- White Long Grain Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
NUTRITION PER 1 SERVING
Calories 2780kj, Fat 36.6g, Proteins 14.7g, Carbs 61.3g,
ALLERGY INFO
Gluten Free |
Method
- Firstly prepare vegetables, finely chop garlic. Cut the leaves off of the kale then roughly chop, cut eggplant into small-bite sized pieces.
- 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 12 mins or until tender and the water is absorbed
- Heat oil in a pan, sauté garlic until golden, add eggplant pan-fry for 5-6 minutes or until it softens, add turmeric, curry powder, garam masala, and a dash of water (if pan begins to sticks).
- Add tinned tomatoes & stir for 5-6 minutes until flavours absorbs. Then add coconut milk, let simmer for 12 minutes, add kale in the last 3 minutes, stir and let simmer.
- To serve make a bed of rice, place tikka masala on top. Enjoy.