Smoky brinjal, chickpea and courgette curry with local quinoa and tomato salad

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Canterbury quinoa and brown rice
Couple
1 bag
Family
1 bag
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger*
Couple
Half
Family
Half
Brinjal spice
Couple
1 packet
Family
1 packet
Eggplant
Couple
1
Family
2
Tomato
Couple
3 + 2
Family
5 + 3
Courgettes
Couple
2
Family
3
Cucumber
Couple
1/3
Family
1/2
Garam malsala spice
Couple
1 packet
Family
1 packet
Chickpeas
Couple
1 tin
Family
2 tins
Coconut yoghurt
Couple
1 pottle
Family
1 pottle
Coriander**
Couple
All/Half
Family
All/Half

Get the oil hot before frying the spices. That way, all that flavour will infuse the oil. Cook the onions until they just start to brown. This releases all the sugars and sweetens the dish.

*Ginger is a shared ingredient. Use half for each dish.

**If you’re on the 4 or 5-night plan, coriander is a shared ingredient. Use half for each dish

Instructions

1

Preheat the oven to 200 degrees Celsius.

2

Cut the eggplant into roughly 2 cm cubes. Toss with salt, pepper and oil, then cook for 20 minutes, until golden brown.

3

Dice the onion.

Mince the garlic and ginger.

Remove the core from the first number of tomatoes and dice.

Bring a medium pot of salted water to the boil.

4

Heat a large pot to medium-high heat. Add a good splash of oil. When the oil is hot, fry the Brinjal spices for 10 seconds, then add the onion, cook for 30 seconds, stirring regularly.

Add the ginger and garlic, cook for another minute before adding the tomatoes and a pinch of salt. Cook until the tomatoes are starting to break down, about 5 minutes.

5

Cook the quinoa and brown rice in boiling water until the quinoa has sprouted and the borwn rice is soft, about 15 minutes. Strain and keep warm until serving.

6

Trim the top of the courgettes and cut in half lengthwise. Slice into 1 cm half-moons. Add to the curry, along with the strained chickpeas, cover and cook until the eggplant is ready.

7

Dice the remaining tomatoes and cucumber.  Place in a bowl.

Remove the leaves from the coriander and add to the bowl. Finely chop the stalk and add to the curry.

8

Season the salad with a pinch of salt, a splash of olive oil and a splash of acid, lemon or vinegar.

9

Add the eggplant to the curry, along with the garam masala. Stir well.

Add the yoghurt, taste, and add more salt, if needed.

10

Serve quinoa and rice topped with curry and salad.



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