This vibrant eggplant curry has flavour bursting in every bite! The garlic and peanut rice is packed with nuttiness, balanced against the roast veggies and Sri Lankan-style spices, we reckon it’s a sure winner at the dinner table.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
fresh chilli (optional)
brown mustard seeds
Sri Lankan spice blend
Preheat oven to 220°C/200°C fan-forced. Cut eggplant and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, finely chop garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until rice is tender and water is absorbed, 10 minutes. Stir through crushed peanuts. Cover to keep warm.
TIP: The rice will finish cooking in its own steam, so don't peek!
Trim baby broccoli and cut into thirds. When the veggies have 10 minutes roast time remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 3-4 minutes.
Add brown mustard seeds and remaining garlic to the baby broccoli and cook until fragrant, 1 minute. Stir in Sri Lankan spice blend, vegetable stock powder and coconut milk. Simmer until thickened, 2-3 minutes.
Remove the pan from heat, then gently stir through roasted veggies and salad leaves until wilted, 1 minute. Season to taste with salt and pepper.
Thinly slice fresh chilli (if using). Divide garlic-peanut rice between bowls. Top with Sri Lankan roast eggplant curry. Sprinkle with chilli and crispy shallots. Tear over herbs to serve.