Fragrant Eggplant & Broccoli Curry

Place rice and 1/2 cup salted water in a saucepan, cover, bring to a gentle simmer and cook for approximately 10-15 minutes. Water should be absorbed, if not, continue to cook uncovered. Remove from heat, stand covered for 5 minutes, and season with salt and pepper.

Meanwhile, heat oil in a medium sacuepan over medium heat. Add garam masala, chilli, garlic and onion and cook for a few minutes, stirring constantly, until onion has softened.

Add eggplant and stir to coat in spice mixture and cook for a few minutes.

Add tomatoes, coconut milk and salt and bring to a simmer and cook uncovered for 5 minutes. Add broccoli and cook for another 3-5 minutes or until broccoli is just cooked. Adjust seasonings.

Top with coriander and almonds and serve with rice.

Energy 1730.86 kJ

Calories 413.42 cal

Protein 11.38g

Fibre 14.06g

Fat 21.46g

Sat. Fat 17.61g

Carbs 36.91g

Sugar