Eggplant Tikka Masala

with Garlic Rice
You won't believe this indulgent curry is vegan!
Cooking time: 30 min
Cals 977 · Prot 20 · Carbs 121 · Fat 52
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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


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

To serve

Fresh coriander
15 Grams
Cashew nuts
30 Grams


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 pasteginger 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 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.
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 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!

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