Sri Lankan Roast Eggplant Curry
with Green Beans & Garlicky Peanut Rice
Team tender eggplant with sweet, earthy carrot, crisp green beans and a golden coconut curry sauce, and meet your new favourite meat-free meal! Serve with a rich and nutty rice to soak up all the goodness, and don't forget the coriander garnish for a hint of citrus.
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Ingredients
1
eggplant
1
carrot
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
green beans
1 bunch
curry leaves
1 sachet
vegetable stock powder
1 tin
coconut milk
1 bag
baby spinach leaves
½
long red chilli
1 packet
crispy shallots
1 bag
coriander
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
1
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. Stir through the crushed peanuts. Cover to keep warm.
TIP: The rice will finish cooking in its own steam, so don't peek!
Pick the curry leaves and set aside. Trim the green beans and cut into thirds. When the roast veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the beans and cook, tossing regularly, until tender, 4-5 minutes.
To the pan with the beans, add the curry leaves and the remaining garlic and cook until fragrant, 1 minute. Stir in the Sri Lankan spice blend, vegetable stock powder and coconut milk. Simmer until thickened, 2-3 minutes.
Remove the curry from the heat. Gently stir through the roasted veggies and baby spinach leaves, until the spinach is wilted. Season to taste.
Thinly slice the long red chilli (if using). Divide the garlic peanut rice and the Sri Lankan roast eggplant curry between bowls. Sprinkle with the chilli and crispy shallots. Tear over the coriander to serve.