Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons coconut oil, divided into two
- 1 eggplant, diced
- 227grams mushroom, halved
- 1 1/2teaspoons salt, divided
- 1 onions, peeled and diced
- 1tablespoons ginger, grated
- 1tablespoons garam masala
- 1tablespoons curry powder
- 425grams coconut milk, 425g can
- 425grams canned tomatoes, diced, drained
Nutrition per serving
1710kJ / 410Cal
1710 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
6.4grams
Fat
36.2grams
Carbs
14.1grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegan curry is perfect for meal prep, serve it with brown rice for a nourishing, filling meal.
Method
Step 1 of 3
Preheat oven to 230°C/210°C fan-forced. In a baking sheet, combine 2 tbsp of the coconut oil and the vegetables. Mix well, season with 1 tsp of salt and roast for 15 minutes. Mix and flip the veggies around and roast for another 15 minutes.
Step 2 of 3
In a large pot, heat the rest of the coconut oil over medium heat. Tip in the onions and ginger and cook until the onions are translucent. Stir in the roasted vegetables, garam masala and curry powder. Tip in a bit of the coconut milk and let it be absorbed into the vegetables.
Step 3 of 3
Tip in the canned tomatoes and all of the coconut milk and salt. Bring to boil and cook until thick for about 15 minutes, making sure to mix it thoroughly.
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