Butter Eggplant Curry
Take the classic butter chicken curry and transform it into a vegetarian delight. Try this creamy butter eggplant curry tonight for a hearty family dinner.
Ingredients
- 1 tbs vegetable oil
- 1 brown onion, cut into thin wedges
- 2 medium eggplants, quartered lengthways, flesh scored in a 2cm-wide diagonal pattern
- 1/3 cup butter chicken curry paste
- 1 cup salt-reduced vegetable stock
- 410g canned tomato puree
- 1/3 cup light cooking cream
- 300g green beans, trimmed
- 450g microwave white long-grain rice
- 3 continental parsley sprigs, leaves picked, finely chopped
Method
- Heat oil in a large, deep frying pan over medium heat. Cook onion and eggplant for 3 minutes, turning, or until eggplant is golden. Remove onion and eggplant from pan.
- Add paste and cook for 1 minute, stirring, or until fragrant. Add stock, puree, 1/4 cup cream and 1/2 cup water, then bring to the boil over high heat. Return onion and eggplant to pan. Reduce heat to medium and simmer, uncovered, for 15 minutes or until eggplant is tender and sauce has thickened slightly.
- Meanwhile, place beans and 2 tsp water in a microwave-safe bowl. Microwave on high for 4 minutes or until beans are tender. Drain.
- Heat rice according to packet instructions. Transfer to a medium bowl and top with beans. Drizzle remaining cream over eggplant mixture and sprinkle with parsley. Serve with rice and beans.
