Eggplant curry

This delicious eggplant curry is full of vegetables and is ideal for making in larger quantities and freezing. It has jackfruit and zucchini in there as well!

Course Main

Cuisine Asian

Keyword courgette, eggplant, jackfruit

Diet vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 279

Author Simone

Ingredients

1 tbsp oil for frying
1 onion chopped
2 cloves garlic chopped
1 can jackfruit 280 g drained weight
1 eggplant diced
1 zucchini diced
400 ml coconut milk
2 tbsp curry paste I used yellow here
1/2 lime juice
pepper and salt
fresh coriander to serve

Instructions

Drain the can of jackfruit and rinse well. Let it drain for a moment.
Heat a large skillet or wok with the oil and sauté the onion until translucent. Add the garlic and the jackfruit and fry until the jackfruit starts to fall apart.
Now add the cubes of eggplant and zucchini and fry well. About 5 minutes.
Add the curry paste and fry for a few minutes.
Pour in the coconut milk and about 100-150 ml water. Bring to the boil and then lower the heat. Let the curry simmer for about 30 minutes until the vegetables are well done and the jackfruit has completely fallen apart.
Season the curry with a little lime juice and salt and pepper.
Serve the curry with cauliflower rice and fresh coriander.

Nutrition