45minutes, 25 of them waiting
521Calories
9gProtein
2servings
Brinjal curry is different in every region of India. This version braises small aubergines whole until they are soft and the sauce is thick and red.
Ingredients
Forservings
- 500 gSmall aubergines
- 200 gTomatoes, tinned
- 100 gOnion
- 100 mlCoconut milk
- 20 gCanola oil (2 tbsp)
- 120 gRice, raw
- Mustard seeds, cumin, turmeric, chilli, ginger, garlic, coriander, salt
How to make it
- Cook the rice. Cut a cross in the aubergines, fry them all over in the oil, take them out.
- Toast the mustard seeds and cumin in the oil, soften the onion, ginger and garlic, add the turmeric and chilli.
- Add the tomatoes and coconut milk, aubergines back in, braise covered for twenty minutes, salt it, coriander over the top.
One tip
Cut large aubergines into thick wedges and it works just as well.
Nutrition per serving
| Calories | 521 |
|---|---|
| Protein | 9 g |
| Fat | 22 g |
| Carbs | 72 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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