Name: EGGPLANT CURRY
Cook time: 40 min
Ingredients: 2 carrots; 1 eggplant; 1 brown onion; 3 cloves garlic; 1 1/2 Tbsp olive oil; 1 Tbsp finely grated ginger; 1 Tbsp ground cumin; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground paprika; 2 tsp turmeric; 400 g can chickpeas ((14oz)); 2 cups vegetable stock ((500ml)); 400 ml coconut cream ((13.5 fl.oz)); 1/2 Tbsp cornflour dissolved in 1/2 Tbsp water; 60 g baby spinach ((2.1oz)); 1/4 cup unsweetened Greek yoghurt ((60ml)); 1 Tbsp lemon juice; 2 x 250 g microwave pouches brown rice ((2 x 8.8oz)); 2/3 cup roasted, salted cashews ((100g)); 1/4 cup unsweetened Greek yoghurt ((60ml)); 2 handfuls fresh coriander ((optional))

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This easy eggplant curry is mild yet flavoursome and loaded up with plenty of goodness. A great vegetarian curry that even meat eaters will enjoy!

Chickpeas and carrots add extra depth to the curry, which is served with a yummy combination of roasted cashews, Greek yoghurt and coriander.

I’ve served the curry on brown rice – those microwave pouches are a favourite shortcut of mine! I like the nutritional benefits that brown rice offers over white rice, but don’t love how long it can take to cook (and am always keen for less washing up).

If you’d prefer to cook your own though, Nagi from RecipeTin Eats has some great detailed instructions.

I know eggplant isn’t everyone’s cup of tea – check out the recipe notes for more vegetarian alternatives, or make a meaty version with boneless, skinless chicken thighs.

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EGGPLANT CURRY

Keyword: MAIN MEALS, VEGETARIAN

Difficulty: Easy

Ready In: 40 minutes

Serves: 4

This easy eggplant curry is mild yet flavoursome and loaded up with plenty of goodness. Serve on brown rice and top with a yummy combination of roasted cashews, Greek yoghurt and coriander.

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Ingredients

CURRY

2 carrots
1 eggplant
1 brown onion
3 cloves garlic
1 1/2 Tbsp olive oil
1 Tbsp finely grated ginger
1 Tbsp ground cumin
2 tsp garam masala
2 tsp ground coriander
2 tsp ground paprika
2 tsp turmeric
400 g can chickpeas (14oz)
2 cups vegetable stock (500ml)
400 ml coconut cream (13.5 fl.oz)
1/2 Tbsp cornflour dissolved in 1/2 Tbsp water
60 g baby spinach (2.1oz)
1/4 cup unsweetened Greek yoghurt (60ml)
1 Tbsp lemon juice

TO SERVE

2 x 250 g microwave pouches brown rice (2 x 8.8oz)
2/3 cup roasted, salted cashews (100g)
1/4 cup unsweetened Greek yoghurt (60ml)
2 handfuls fresh coriander (optional)

Instructions

PREPARE CURRY
Dice carrots, eggplant and onion. Crush garlic.
Heat 1/2 tablespoon oil in a large non-stick pot or wok on high. Add half the eggplant and stir fry until browned. Remove onto a plate. Repeat with another 1/2 tablespoon oil and the rest of the eggplant.
Reduce heat to medium and add remaining 1/2 tablespoon oil, carrots and onion to pot. Cook until onion is soft. Stir in garlic, ginger, cumin, garam masala, coriander, paprika and turmeric. Cook for 30 seconds.
Drain chickpeas and add to pan together with stock, coconut cream and cornflour mixture. Simmer for 10 minutes, until curry has thickened a little.
Stir in spinach, yoghurt and lemon juice and season to taste with salt and pepper. Reduce heat to low.
SERVE
Microwave rice according to instructions on packet. Stir half of the cashews into the curry. Divide rice between warmed serving bowls. Spoon curry on top. Add a dollop of yoghurt and sprinkle over remaining cashews and coriander.

Recipe Notes

WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free stock and gluten-free cornflour.
INGREDIENT SWAPS / NOTES: Eggplant could be swapped for a mixture of any of the following: orange kumara, zucchini, mushrooms and capsicum. You could also make a meaty version with diced boneless, skinless chicken thighs. For a lighter option, use coconut milk instead of coconut cream.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave. Toppings are best added just before serving.