Spicy eggplant curry with quinoa rice blend
This is a curry like you’ve never tried before. Spicy, smoky and moreish. It is a variation of a traditional Indian dish called 'Baingan Bharta', where the eggplants are the hero. Grilling the eggplants till soft and charred you get rewarded with the most delicious flavour. Served with a nutty mix of brown rice and tri-colour quinoa, fresh lemon, red onion and coriander. Spiciness hot. Pantry items needed: olive oil spray (grill option), vegetable oil, salt; Hands-on: 45 mins, Ready in: 45 mins; Cooking equipment: small pot, large pot, large baking tray (grill option); Use within 5 days of receiving your meal kit.
Ingredients
Eggplant, Diced tomatoes, Water, Brown onion, Quinoa rice blend (Brown rice, Tri-colour quinoa), Red onion, Lemon, Ginger, Baingan spice (Coriander ground, Cumin ground, Turmeric, Cayenne pepper, Garam masala), Vegetable oil (pantry item), Coriander, Salt (pantry item), Garlic, Olive oil spray (pantry item), Brown sugar (pantry item).
Nutritional information
| Serving size: 765g | Per serve | Per 100g |
|---|---|---|
| Energy | 1902.2kJ | 248.7kJ |
| 454.6Cal | 59.4Cal | |
| Protein | 13.6g | 1.8g |
| Fat, total | 15.2g | 2g |
| • saturated | 2.3g | 0.3g |
| Carbohydrate | 55g | 7.2g |
| • sugars | 27.4g | 3.6g |
| Sodium | 1209.4mg | 158.1mg |
