Eggplant Tikka Masala

eggplant tikka masala
Prep Time
  • Prep | 5 minutes
  • Cook | 20 minutes
  • Ready in | 35 minutes
  • Small Sauce Pan
  • Large Sauce Pan
Ingredients we send
  • Eggplant
  • Kale
  • Tinned Tomato
  • Coconut Milk
  • Garlic
  • Turmeric Powder
  • Garam Masala Powder
  • White Long Grain Rice
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper

Calories 2780kj, Fat 36.6g, Proteins 14.7g, Carbs 61.3g,


  1. Firstly prepare vegetables, finely chop garlic. Roughly chop leafs off kale stems, cut eggplant into small-bite size pieces.
  2. Rinse rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) of 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 until it softens, add turmeric, garam masala, and a dash of water (if pan begins to sticks).
  4. Add tinned tomatoes & stir for 5-6 minutes until flavours absorb.
  5. Then add coconut milk, let simmer for 12 minutes, add kale in the last 3 minutes, stir and let simmer.
  6. To serve make a bed of rice, place curry on top. Enjoy.

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