Eggplant Tikka Masala
with Buttery Garlic Rice
Instructions
1 Prep
Chop the eggplants into chunks. Peel and finely chop the onion. Rinse and soak the basmati rice. Peel and slice the garlic.
2 Fry
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the eggplant with a pinch of salt and fry for 7-8 min until golden. Add the onion and cook for 5 min further. Add the tomato paste, ginger garlic paste, coriander cumin powder and chilli powder (spicy!) and fry for 1 min further.
3 Boil rice
Meanwhile, heat a pan with a lid over a medium heat with a generous knob of butter and the garlic. Once melted, add the drained rice, salt, a pinch of turmeric and the measured water and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Simmer
Add the passata, sugar, vegetable stock cube and coconut cream to the eggplant. Bring to a boil and simmer, covered, for 10 min until the eggplant is cooked through.
5 Serve
Meanwhile, finely chop the coriander leaves. Serve the curry over the rice and garnish with the coriander and cashew nuts.
Tips for fussy eaters
Leave the turmeric out of the rice!
Pro tip
Sprinkle the eggplant chunks with salt and place in a colander in the sink for 10 min before cooking. This will draw out excess moisture!
You'll hardly believe this indulgent curry is vegan!
Cooking Time: 30 min
Cals 986 · Prot 19 · Carbs 119 · Fat 54
Dairy-Free
Ingredients
Curry
Rice
To serve
You'll hardly believe this indulgent curry is vegan!
Cooking Time: 30 min
Cals 986 · Prot 19 · Carbs 119 · Fat 54
Dairy-Free
Instructions
1 Prep
Chop the eggplants into chunks. Peel and finely chop the onion. Rinse and soak the basmati rice. Peel and slice the garlic.
2 Fry
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the eggplant with a pinch of salt and fry for 7-8 min until golden. Add the onion and cook for 5 min further. Add the tomato paste, ginger garlic paste, coriander cumin powder and chilli powder (spicy!) and fry for 1 min further.
3 Boil rice
Meanwhile, heat a pan with a lid over a medium heat with a generous knob of butter and the garlic. Once melted, add the drained rice, salt, a pinch of turmeric and the measured water and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Simmer
Add the passata, sugar, vegetable stock cube and coconut cream to the eggplant. Bring to a boil and simmer, covered, for 10 min until the eggplant is cooked through.
5 Serve
Meanwhile, finely chop the coriander leaves. Serve the curry over the rice and garnish with the coriander and cashew nuts.
Tips for fussy eaters
Leave the turmeric out of the rice!
Pro tip
Sprinkle the eggplant chunks with salt and place in a colander in the sink for 10 min before cooking. This will draw out excess moisture!
Ingredients
Curry
Rice
To serve
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