Eggplant Tikka Masala

with Garlic Rice

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vegan
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vegan
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Instructions

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1 Prep

Chop the eggplants into chunks. Peel and finely chop the onion. Rinse and soak the basmati rice. Peel and slice the garlic.

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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 pasteginger garlic paste, coriander cumin powder and chilli powder (spicy!) and fry for 1 min further.

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3 Boil rice

Meanwhile, heat a pan with a lid over a medium heat with a generous knob of the 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.

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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.

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5 Serve

Meanwhile, finely chop the coriander leaves. Serve thecurry over the rice and garnish with the fresh coriander leaves and cashew nuts.

Tips for fussy eaters

Leave the turmeric out of the rice!

Pro tip

Sprinkle the eggplant chunks with salt and place them in a colander in the sink for 10 min before cooking. This will draw out excess moisture!

You won't believe this indulgent curry is vegan!

Cooking Time: 30 min

Cals 1345 · Prot 20 · Carbs 121 · Fat 94

Dairy-Free

Ingredients

Number of people

Curry

Eggplant 2 Piece
Brown onion 1 Piece
Vegetable oil 1 Tbsp
Tomato paste 30 Grams
Ginger garlic paste 10 Grams
Coriander cumin powder 4 Grams
Chilli powder 2 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Coconut cream 200 Grams

Rice

Basmati rice 150 Grams
Garlic cloves 2 Piece
Salted vegan butter 125 Grams
Turmeric powder 2 Grams
Water 300 ML
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams
Cashew nuts 30 Grams

You won't believe this indulgent curry is vegan!

Cooking Time: 30 min

Cals 1345 · Prot 20 · Carbs 121 · Fat 94

Dairy-Free

Instructions

photo

1 Prep

Chop the eggplants into chunks. Peel and finely chop the onion. Rinse and soak the basmati rice. Peel and slice the garlic.

photo

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 pasteginger garlic paste, coriander cumin powder and chilli powder (spicy!) and fry for 1 min further.

photo

3 Boil rice

Meanwhile, heat a pan with a lid over a medium heat with a generous knob of the 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.

photo

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.

photo

5 Serve

Meanwhile, finely chop the coriander leaves. Serve thecurry over the rice and garnish with the fresh coriander leaves and cashew nuts.

Tips for fussy eaters

Leave the turmeric out of the rice!

Pro tip

Sprinkle the eggplant chunks with salt and place them in a colander in the sink for 10 min before cooking. This will draw out excess moisture!

Ingredients

Number of people

Curry

Eggplant 2 Piece
Brown onion 1 Piece
Vegetable oil 1 Tbsp
Tomato paste 30 Grams
Ginger garlic paste 10 Grams
Coriander cumin powder 4 Grams
Chilli powder 2 Grams
Tomato passata 200 Grams
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Coconut cream 200 Grams

Rice

Basmati rice 150 Grams
Garlic cloves 2 Piece
Salted vegan butter 125 Grams
Turmeric powder 2 Grams
Water 300 ML
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams
Cashew nuts 30 Grams
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