Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
8
- 1/3 cup korma curry paste.
- 1 large eggplant., cubed
- 1 red onion, thinly sliced
- 400grams diced tomatoes
- 1/3 cup olive oil
- 2tablespoons apple cider vinegar
Nutrition per serving
614kJ / 146Cal
614 Kilojoules or 146 Calories
7% of daily energy intake*
Protein
1.8grams
Fat
12.5grams
Carbs
6.3grams
Sugars
4.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat olive oil in a saucepan. Add red onion and eggplant. Cook, stirring, for 10 minutes or until soft.
Step 2 of 3
Add korma curry paste. Stir until combined and aromatic.
Step 3 of 3
Add diced tomatoes, apple cider vinegar and 1/2 cup water. Stir until mixture comes to the boil. Simmer, partly covered, for 30 minutes or until very soft. Serve.
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