Thai Eggplant in Tomato Curry Sauce
Belicious Products used
Shopping List
Ingredients
6 Thai Eggplants, quartered, stems plucked
1 onion, chopped
400g Baby truss or any sweet tomatoes, blended
4 tbsp Coconut Oil
2 long green zuchinni or 8 small yellow squash, cut in big pieces
2 tsp Belicious Masala Curry Spice
Salt to taste
Rice to serve
Let's Cook!
Prep time 15 min : Cook time 30 min
Serves 4
Serves 4
1. Heat up a medium/hot pan, then fry the eggplant in the oil until golden. The eggplant should sizzle like a steak when it hits the pan.
2. Once the eggplant is soft, add onion and stir fry until soft.
3. Add tomato and Belicious Masala of choice and simmer for about 20 min, or until the oil comes to the surface. Add salt to taste.
4. Bring the kettle to the boil and pour over the squash or zuchinni in a heat proof dish, cover with a plate or lid and let it soak for 2 - 3 minutes.
5. Remove from the water, and add to the pot. Stir and serve with rice.
2. Once the eggplant is soft, add onion and stir fry until soft.
3. Add tomato and Belicious Masala of choice and simmer for about 20 min, or until the oil comes to the surface. Add salt to taste.
4. Bring the kettle to the boil and pour over the squash or zuchinni in a heat proof dish, cover with a plate or lid and let it soak for 2 - 3 minutes.
5. Remove from the water, and add to the pot. Stir and serve with rice.