Eggplant Tikka Masala
with Garlic Rice
It's hard to believe this indulgent curry is vegan!
Cals 508 · Prot 12 · Carbs 49 · Fat 32
Vegan
30 min
It's hard to believe this indulgent curry is vegan!
Cals 508 · Prot 12 · Carbs 49 · Fat 32
Vegan
Ingredients
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
15*
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
1*2*
30 Grams
Allergens
*15 Celery, *1 Peanuts, *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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2127 / 508 |
| Fats (g) | 31.9 |
| of which saturated (g) | 22.3 |
| Carbohydrates (g) | 49 |
| of which sugars (g) | 26.8 |
| Fibers (g) | 19.7 |
| Proteins (g) | 11.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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!
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.
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
Meanwhile, 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.
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