Serves 4-6 20 mins preparation | 20 mins cooking
Curry night! We have such a meat eating culture and I think it’s so important to give our digestive system a bit of a break at least once a week. I’ve started incorporating an entirely vegetarian day to my week and I massively notice my energy levels rise. I’m constantly looking for healthy, nutritious and above all tasty meat free dishes to keep it exciting. One of my favourites is my Eggplant curry, brown rice and a dollop of fresh Jalna Coconut Greek Yoghurt. This yoghurt is so creamy and refreshing and is a really nice little addition to my curry to soften the blow from the chilli kick. Check out on my Instagram some yummy other ways I make use of Jalna yoghurt!
- 3 large tomatoes, roughly chopped
- 1 large red onion, roughly chopped
- 2 garlic cloves
- 4 cm fresh ginger
- ½ bunch coriander – root and leaves
- 2 small red chilli
- 1 tsp ground turmeric
- 1 tsp whole cumin seed
- ¼ tsp mustard seeds
- 2 curry leaves
- 1 tsp salt
- 1 tablespoon Garam Masala
- 2 tablespoon vegetable oil
- 2 large eggplants, even sized pieces
01. Place tomatoes, onion, garlic, ginger, chilli, coriander root and a generous amount of salt into a food processor and blend until smooth.
02. Heat pan to a medium heat and add spices and toast off until fragrant, 30 seconds to 1 minute and add to tomato mixture. In a heavy based pot on medium heat, add a drizzle of oil and tomato mixture and cook on a low temperature for 20 minutes. This step is really important as it adds the bulk of the flavour to the dish. Stir regularly to prevent burning and add a dash of water if necessary.
03. Add eggplants to the mixture and stir to ensure the eggplants are totally covered with the mixture, top up with water and cook out for another 40 minutes or until eggplants are cooked through.. Season.
04. Meanwhile, cook brown rice and serve.