Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.89 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1 brown onion, cut into thin wedges
- 2 medium eggplants, quartered lengthways, flesh scored in a 2cm-wide diagonal pattern
- 1/3 cup butter chicken curry paste
- 1 cup salt-reduced vegetable stock
- 410grams canned tomato puree
- 1/3 cup light cooking cream
- 300grams green beans, trimmed
- 450grams Woolworths microwave white long-grain rice
- 3 sprigs continental parsley, leaves picked, finely chopped
Description
Take the classic butter chicken curry and transform it into a vegetarian delight. Try this creamy butter eggplant curry tonight for a hearty family dinner.
Method
Step 1 of 4
Heat oil in a large, deep frying pan over medium heat. Cook onion and eggplant for 3 minutes, turning, or until eggplant is golden. Remove onion and eggplant from pan.
Step 2 of 4
Add paste and cook for 1 minute, stirring, or until fragrant. Add stock, puree, 1/4 cup cream and 1/2 cup water, then bring to the boil over high heat. Return onion and eggplant to pan. Reduce heat to medium and simmer, uncovered, for 15 minutes or until eggplant is tender and sauce has thickened slightly.
Step 3 of 4
Meanwhile, place beans and 2 tsp water in a microwave-safe bowl. Microwave on high for 4 minutes
or until beans are tender. Drain.
Step 4 of 4
Heat rice according to packet instructions. Transfer to a medium bowl and top with beans. Drizzle remaining cream over eggplant mixture and sprinkle with parsley. Serve with rice and beans.
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