Spicy Eggplant Curry with Fragrant Yogurt Sauce
over golden rice with coriander & cashews
There is a special ingredient in your box! Our organic full-fat yogurt comes from Klaas' dairy farm. Here, the cows decide for themselves when they want to be milked!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
5 g
Ginger paste
¼ piece
Red chili pepper
½ piece
Eggplant
½ bunch
Scallions
100 g
Passata
90 milliliters
Coconut milk
10 milliliters
Sesame oil
(Contains Sesame)
½ sachet(s)
Yellow curry spices
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
15 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
½ sachet(s)
Garam Masala
75 g
Organic full-fat yogurt
(Contains Milk)
75 g
Quick-cook brown rice
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Crush or mince the garlic. Deseed and finely chop the red chili pepper*. Finely chop the scallions and separate the white part from the greens. Slice the eggplant into crescents of around 0.5cm thickness.
*Take care, this ingredient is spicy! Use as preferred.
Melt a knob of butter in a pot or saucepan over medium-high heat. Fry half each of the garlic and ginger paste for 1 minute, then add the rice, half of the yellow curry spices and 180ml stock per person (see Tip). Bring to a boil, then reduce the heat and cook the rice for 10 minutes, stirring occasionally. Remove from the heat and set aside until serving, covered.
Tip: add more boiling water to the rice if it becomes too dry.
In the meantime, heat the sesame oil in a deep frying pan over medium-high heat. Fry the red chili pepper and the white part of the scallions with the rest of the ginger paste for 1 minute. Stir in the garam masala* and the rest of the yellow curry spices and fry for 1 more minute. Add the eggplant and the rest of the garlic and fry for 3 - 4 minutes, covered. Remove the lid and then fry for another 3 - 4 minutes or until the eggplant turns golden-brown.
*Take care, this ingredient is spicy! Use as preferred.
Finely chop the coriander and cut the lime into 6 wedges. In a small bowl, combine the yogurt with half of the coriander. Squeeze in 1 lime wedge per person and mix well to combine. Season to taste with salt and pepper.
Add the coconut milk, passata, sugar and the rest of the stock. Bring to a boil, then reduce the heat to medium and allow to simmer for 8 - 10 minutes. Season to taste with salt and pepper.
Serve the golden rice and eggplant curry on deep plates. Top with the yogurt sauce and garnish with the cashews, the scallion greens and the rest of the coriander. Squeeze the rest of the lime over the curry as preferred.