This delicious eggplant curry is full of vegetables and is ideal for making in larger quantities and freezing
Course Main
Cuisine Asian
Keyword courgette, eggplant, jackfruit
Diet vegetarian
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 4people
Calories 279
Ingredients
1tbspoilfor frying
1onion chopped
2clovesgarlic chopped
1canjackfruit 280 g drained weight
1 eggplantdiced
1 zucchinidiced
400mlcoconut milk
2tbspcurry pasteI used yellow here
1/2lime 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.