Eggplant Tikka Masala

with Garlic Rice
You won't believe this indulgent curry is vegan!
411 Reviews
Cals 841 · Prot 16 · Carbs 111 · Fat 40
Vegan
Try Hello Chef Now
30 min
Eggplant Tikka Masala with Garlic Rice
You won't believe this indulgent curry is vegan!
411 Reviews
Cals 841 · Prot 16 · Carbs 111 · Fat 40
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Curry
Eggplant
2 Piece
Brown onion
1 Piece
Ginger garlic paste
10 Grams
Vegetable oil
1 Tbsp
Tomato paste
30 Grams
Tomato passata
200 Grams
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Brown sugar
5 Grams
Vegetable stock cube
1 Piece
Coconut cream
200 Grams
Rice
Basmati rice
150 Grams
Garlic cloves
2 Piece
Salt
0.5 Tsp
Salted vegan butter
20 Grams
Turmeric powder
2 Grams
Water
300 ML
To serve
Fresh coriander
15 Grams
Cashew nuts 2*
30 Grams

Allergens

*2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

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, garam masala and chilli powder (spicy!) and fry for 1 min further.
Boil rice

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.
Simmer

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.
Serve

5 Serve

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