Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 2 medium onions, peeled and sliced
- 2 cloves garlic, peeled and minced
- 2tablespoons madras curry paste
- 5centimeters ginger, peeled and grated
- 1 medium red chilli, sliced
- 2 large eggplant, chopped into cubes
- 1 2/3 cup coconut milk, reduced fat
- 1 medium lime, juiced
- 1/2 bunch coriander, fresh, chopped
Nutrition per serving
1420kJ / 340Cal
1420 Kilojoules or 340 Calories
16% of daily energy intake*
Protein
5.4grams
Fat
27.2grams
Carbs
21.4grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Eggplant adds bulk and meatiness to this plant-based coconut curry that vegans and meat eaters alike will enjoy.
Method
Step 1 of 2
Heat the oil in a large pan on medium heat and cook the onions for 6-7 minutes. Add the garlic, curry paste, ginger and chilli and cook for 2 minutes. Tip in the eggplant cubes and cook for 2 minutes to coat.
Step 2 of 2
Pour over the coconut milk and lime juice, bring to the boil and reduce the heat. Simmer for 15 minutes with the lid on until thick and reduced. Serve with fresh coriander on top.
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