Vegan Fried Eggplant Curry
with Roasted Broccoli over Basmati Rice
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
Put the plant in eggplant with an enticing vegan curry. Your plant-based dinner is layered with thoughtful components, starting with a mound of fluffy basmati rice that’s fragrant with our Tasty Tikka blend. Those heady spices also work wonders when combined with coconut milk, demi-glace (veg, of course) and garlic as a sauce for those soft morsels of pan-fried eggplant. Roasted florets of broccoli and scallions bring a green gleam to each mouth-watering portion.
We will send you:
- 200g Broccoli florets
- 2 Garlic cloves
- 2 Scallions
- 1 Eggplant
- 165ml Coconut milk
- 160g Basmati rice
- 30ml Vegetable demi-glace
- 14g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
You will need:
Medium pot
Medium pan
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
11 g
Sodium
380 mg
Total Carb
94 g
Sugars
13 g
Protein
13 g
Fibre
16 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, grate the garlic. Thinly slice the scallions, separating the white bottoms and green tops. Medium-dice the eggplant.
Roast the broccoli
On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ¼ of the remaining spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Fry the eggplant
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Add the eggplant, ½ the remaining spices and S&P. Fry, 3 to 4 min., until browned and tender. Add the garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant.
Make the curry
To the pan of eggplant, add the coconut milk, demi-glace, remaining spices and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 4 to 6 min., until combined.
Plate your dish
Divide the rice between your bowls. Top with the curry and broccoli. Garnish with the green tops of the scallions. Bon appétit!
