De-gorging cut eggplant by sprinkling with salt draws out the seeds’ bitter juices. It is important to rinse in water so the dish is not too salty.
30 minutes preparation + 40 minutes cooking
27 serves of vegies in this recipe
- 2 cups rice
- 1 eggplant, cut into thick slices
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 small piece ginger, peeled and sliced
- 1 large onion, chopped
- 2-3 tablespoons red or green curry paste (according to taste)
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- ½ butternut pumpkin, peeled and cubed
- 1 red or green capsicum, seeded and chopped
- 1 cup cauliflower, or broccoli florets or green beans
- 425g can chopped tomatoes
- 1 cup reduced-fat coconut milk
- 2 tablespoons chopped herbs (e.g. basil or oregano)
Cook rice following packet directions. Sprinkle eggplant with salt and leave for 30 minutes. Rinse, pat dry well on paper towels and cut into cubes. Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften. Stir in curry paste over low heat. Add vegetables and canned tomatoes and stir well. Cover tightly and bring to the boil, then simmer until vegetables are tender, 20–40 minutes depending on size. Add coconut milk and simmer for a further 5 minutes. Add herbs and stir well.
For a lower fat curry replace coconut milk with 1 cup low-fat evaporated milk and 1 teaspoon coconut essence.
To add a serve of legumes to the meal, include a can of salt reduce chickpeas, drained and rinsed.
|Serves in this recipe: 6|
|Serve size: 535g|
|Quantity per serving||Quantity per 100g|