Aubergine Curry

Ingredients

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• Baby Eggplant Baby Aubergine 9 9
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 1 clove 1 clove
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Vegetable Broth Vegetable Broth 60ml 1/4 cup
• Coconut Cream Coconut Cream 250g 1 cup
• Mustard Seeds Mustard Seeds 1 tsp 1 tsp
• Cilantro Seeds Coriander Seeds 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Ground Cloves Ground Cloves 1/4 tsp 1/4 tsp
• Ground Turmeric Ground Turmeric 1/4 tsp 1/4 tsp
• Red Chili Flakes Crushed Chillies 1/2 tsp 1/2 tsp
• Bay Leaves Bay Leaves 2 2
• Sea Salt Sea Salt pinch pinch
• Long Grain Rice Long Grain Rice 360g 2 cups

Instructions

1. 1.Cut 1cm slits in aubergines (eggplant) and sprinkle with sea salt.
2. 2.Chop onion and garlic and add to a non-stick pan and sautee over medium heat until onions start to soften.
3. 3.Add aubergine and cook for 15min.
4. 4.Add bay leaves, spices and chilli flakes and stir to incorporate.
5. 5.Add coconut cream and vegetable broth, stir through and simmer for 30min, covered.
6. 6.After waiting 10 mins, add a saucepan of salted water to the stove. Bring to a boil and add the rice, reduce heat to a simmer and cook for approx 18-20 mins.
7. 7.Serve the curry and enjoy!

Nutritional Information

• Calories:
  214
• Fat:
  11g
• Sodium:
  115mg
• Carbs:
  26g
• Sugar:
  10g
• Protein:
  5g