South India is the home of tasty vegetarian curries, often using veggies as the star of the dish. Roasted eggplant is cooked in a rich, spicy tomato sauce and served with rice, a dollop of greek yoghurt and some tangy pickled onions.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the spice mix (store in an airtight container in the pantry).
- Combine 1 ½ Tbsp curry powder, 1 tsp of mustard seeds and 1 tsp cumin seeds in a container.
Tips
- When frying off spices and aromatics for curries and stews you want to go low and slow so the flavours can develop nicely without burning.
Shortcuts
- If you’re short on time, you can skip the roasting of the eggplant and let the sauce simmer for longer until the eggplant has cooked.
Shortcuts
Vegetables
- Swap out the eggplant for cauliflower.
Other
- For a creamier curry add a few spoonfuls of coconut cream or dairy cream.
- Top with some roasted cashews.
- Serve with a dollop of mango chutney.
Ingredients
Roasted Eggplant
- 3 eggplants (cut into small wedges)
- Coconut oil or olive oil
- Salt and pepper
Curry sauce
- 1 brown onion (diced)
- 1 Tbsp ginger (grated)
- 2 garlic cloves (crushed)
- 1 ½ Tbsp curry powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp chilli flakes
- 2 Tbsp tomato paste
- 400g chickpeas, 1 tin (rinsed and drained)
- 1 ½ cups vegetable or chicken stock
- 1 cup water
- ½ tsp coconut sugar
- Coconut oil or butter
- Salt and pepper
To serve
- 1 ½ cups basmati rice
- ½ cup greek yoghurt
- Pickled onions (optional)
Method
- Preheat the oven to 200 degrees fan bake.
- Prepare the pickled onions, if using.
- Add the eggplant wedges to a large lined baking tray (you might need to spread them across two trays). Drizzle generously with coconut oil or olive oil and season with salt and pepper; toss well.
- Pop in the oven and cook for 30-35 minutes until golden brown.
- In the meantime, get started on the curry sauce. Heat some butter or coconut oil in a heavy-based pot (which has a lid) over low-medium heat.
- Add the onions and cook for 5-7 minutes until softened; add the garlic, ginger and all of the spices and cook for a couple of minutes until fragrant. Add the tomato paste, then add the chickpeas and roasted eggplant.
- Cook the rice as per the packet instructions.
- Add the stock, water and coconut sugar to the curry and pop the lid on. Turn down to the lowest heat and let simmer for 10 minutes so the flavours can develop.
- Remove the lid and turn up the heat slightly to reduce the sauce for 5 minutes.
- Serve alongside the rice, with dollop of greek yoghurt and some optional pickled onions.
Variations
Vegetables
- Swap out the eggplant for cauliflower.
Other
- For a creamier curry add a few spoonfuls of coconut cream or dairy cream.
- Top with some roasted cashews.
- Serve with a dollop of mango chutney.
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