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Zanab’s Eggplant Curry

This quick, full of flavour recipe hits the brief when life is busy!

30 mins
9 ingredients
$5 / person
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Zanab’s Eggplant Curry

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Ingredients

Serves = 3

3 small eggplants, washed

2 tablespoon sunflower oil

½ teaspoon cumin seeds

1 brown onion, chopped

2 garlic cloves, minced finely

1 teaspoon chilli powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

2 pinches garam masala

1 small tomato (or ½ large tomato), chopped finely

¼ lemon, juiced

Fresh coriander, to garnish

It’s this easy

  • For a smoky flavour cook the eggplant directly on the gas flame of the stove. Use tongs to rotate the eggplant so that it cooks on all sides.
  • Peel the skin off the eggplant and throw away. Finely chop the eggplant and set aside.
  • In a medium saucepan, heat the oil over a medium heat. Add the cumin seeds and cook until they start to pop and crackle.
  • Add the onion and garlic and sauté until golden brown
  • Add the spices (chili, turmeric, coriander powder, garam masala)
  • Add the tomatoes, turn the heat to low and cook until the tomatoes soften to create a smooth curry base.
  • Add the eggplant, cook on low heat for 3-5 minutes.
  • Add lemon juice to taste, garnish with fresh coriander
  • Serve with naan bread or cooked basmati rice and plain yoghurt.

Tweaks

If you don’t want a smoky flavour puncture the eggplant with a fork and cook the eggplant for 12 minutes in the microwave

If you want a smoky flavour but don’t have a gas stove you can cook the eggplant on the BBQ

Notes

Nutrition information (per serve),

  • Energy (1032 kJ)
  • Protein (4.75g)
  • Total Fat (18g)
  • Saturated Fat (2g)
  • Carbohydrate (12.2g), (Starch (1.17g), Sugars (11g), Added sugars (0g), Free Sugars (0g))
  • Dietary Fibre (9.9g)
  • Sodium (52mg)
  • Calcium (101mg)
  • Iron (2.6mg)

Allergies

Contains: FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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