This beautiful curry comes from the ridiculously romantic Lake Palace in Udaipur and is a thick, sweet and sour mess of diced, roast eggplant, cooked with a reduced tomato sauce with ginger, garlic, turmeric, coriander, fennel and nigella seeds and a hint of cayenne pepper. It's completely addictive and almost guaranteed to turn around non-eggplant-eaters.
Eggplant, ginger, garlic, rice bran oil, salt, fennel seeds, nigella seeds, tomatoes, ground coriander, turmeric, cayenne pepper
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 1553kj | 3105kj |
| PROTEIN | 9.5g | 19g |
| FAT TOTAL | 19.8g | 39.7g |
| - SATURATED | 3.9g | 7.8g |
| CARBS | 26g | 52g |
| - SUGARS | 23g | 46.3g |
| SODIUM | 1691mg | 3381mg |
- Serves two adults as an accompaniment, one as a main.
- Serves four adults as an accompaniment, two as a main.
This will a great accompaniment to the Chicken and 100 almonds or could also form the basis of a vegetarian dinner with tarka dahl, steamed rice, naan bread and raita.
It's also delicious cold the next day - try it in a thick-cut ham sandwich or alongside cheese as a relish.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.
