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

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Canterbury quinoa
Couple
1 bag
Family
1 bag
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger
Couple
1 piece
Family
1 piece
Bombay 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
1 pack
Family
1 pack

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.

*Coriander is a shared ingredient half for each dish on the 3 night plan or a third for each dish on the Wellington or 5 night plan.

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 small 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 Bombay 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

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.

6

Dice the remaining tomatoes, cut the cucumber into quarters lengthwise, then remove the seeds. Dice, then place in a bowl with the tomato. Remove the leaves from the coriander and add to the bowl. Finely chop the stalk and add to the curry.

7

Cook the quinoa in boiling water until sprouted, about 12 minutes. Strain and keep warm until serving.

8

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

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

8

Serve quinoa topped with curry and salad.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.