We start by toasting cumin and coriander and frying these and other spices and seeds with onion and garlic until fragrant. This forms the base of a sauce made with tomatoes, coconut cream and vegetable stock. We finish the sauce with a squeeze of lime juice and wilted spinach, before adding the chickpeas and roasted eggplant.
Chickpeas, garlic, cumin, ground and fresh coriander, kaffir lime leaves, eggplant, rice bran oil, salt, red onion, turmeric, paprika, garam masala, star anise, fennel seeds, crushed tomatoes, coconut cream, baby spinach, lime juice, vegetable stock (Massel), brown sugar.
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 | 2577.4kj | 5154.8kj |
| PROTEIN | 16.7g | 33.4g |
| FAT TOTAL | 39.4g | 78.8g |
| - SATURATED | 24g | 48g |
| CARBS | 47g | 94g |
| - SUGARS | 21.3g | 42.6g |
| SODIUM | 583.6mg | 1167.3mg |
Small:
Serves one (hungry!) to two adults with accompaniments, or more as a side dish.
Large:
Serves three to four adults with accompaniments, or more as a side dish.
Serve on its own or with any other curry, scattered with fresh coriander, with steamed basmati or spicedrice, chutneys and/or a cucumber raita, or a simple chopped tomato, red onion and coriander salad.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot.
