Eggplant Tikka Masala

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

  1. Firstly prepare vegetables, finely chop garlic. Cut the leaves off of the kale then roughly chop, cut eggplant into small-bite sized pieces.
  2. 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
  3. 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).
  4. 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.
  5. To serve make a bed of rice, place tikka masala on top. Enjoy.

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