Mumbai Eggplant Curry & Garlic Rice
with Veggies, Peanuts & Yoghurt
This vibrant eggplant curry has flavour bursting in every bite! The garlic rice is fluffy and packed with savoury goodness, balanced against the roast veggies and Mumbai-style spices, we reckon it’s a sure winner at the dinner table.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
carrot
½
Onion
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
tomato paste
1 packet
coconut milk
1 sachet
Mumbai Spice Blend
1 sachet
vegetable stock powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
baby leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Cut eggplant into 1cm chunks. Cut carrot into bite-sized chunks. • Cut onion (see ingredients) into wedges. Finely chop garlic.
• Place eggplant, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook tomato paste (see ingredients), Mumbai spice blend and the remaining garlic until fragrant, 1 minute.
• Reduce heat to medium, then add coconut milk, vegetable stock powder, the brown sugar and water (for the sauce) and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies and baby leaves until wilted. Season with pepper.
• Divide garlic rice between bowls. • Top with Mumbai Lankan eggplant curry. • Garnish with crushed peanuts. Dollop Greek-style yoghurt over to serve. Enjoy!