Spicy eggplant curry

with quinoa rice blend

JUST VEGAN! | Spicy, Adventurous, Great for leftovers, Freezer friendly

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.

Make this dish within 5 days of receiving your meal kit
Hands-on: 45 minutes
Ready in: 45 minutes
Cooking equipment: small pot, large pot
No preparations steps required before you start cooking
Pantry items needed: olive oil spray, Salt
Serves: 2 or 4

Nutritional information

	Per 765g serve	Per 100g
Energy	2150kJ (513Cal)	281kJ (67Cal)
Protein	16.0g	2.1g
Fat, total	15.7g	2.1g
– Saturated	5.6g	0.7g
Carbohydrate	68.0g	8.9g
– Sugars	27.8g	3.6g
Sodium	1220mg	159mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: none.

May contain traces of other allergens.

For full details of allergen and ingredient information,

click here

Eat your way to healthy!

Eggplant is an excellent source of dietary fibre. It is also a good source of vitamins B1 and B6 as well as potassium, copper, magnesium and manganese. In addition, it boasts a high number of antioxidants, especially anthocyanins.

Eggplant has been linked to health benefits such as lower risk of cancer, heart disease and diabetes, improved brain and eye health, and weight management.