Curtis has your next dish for meat-free Monday sorted with his vegetarian masala with zucchini and eggplant.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
70ml vegetable oil, divided
1 eggplant (about 300g), cut into 2cm pieces
2 zucchini, cut into 1cm-thick slices
1/2 small brown onion, thinly sliced
2 garlic cloves, finely chopped
2 tbs finely chopped ginger
3 tsp curry powder
Pinch of cayenne pepper
400g can crushed tomatoes
300g red and gold Perino tomatoes, halved
1/2 cup coriander leaves
Steamed basmati rice, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 1/2 tbs oil in a large heavy-based saucepan over medium-high heat. Add eggplant and cook for 5 mins, turning, until tender and browned all over. Transfer to a plate. Add 1 1/2 tbs oil to the pan. Add the zucchini and cook for 5 mins, turning, until tender and browned all over. Transfer to the plate with the eggplant.
Step 2
Reduce heat to medium. Add 2 tsp oil to the pan. Add the onion, garlic, ginger, curry powder, cayenne pepper and 1 tsp sea salt flakes. Cook, stirring often, for 3 mins or until the mixture is fragrant and onion begins to caramelise.
Step 3
Add the crushed tomatoes, Perino tomatoes and 1 cup (250ml) water to the pan and bring to a simmer. Cook for 10 mins or until tomatoes release their juices. Return eggplant and zucchini to the pan. Cook for 5 mins or until vegetables are warmed through. Season.
Step 4
Sprinkle the eggplant mixture with the coriander and serve with the rice and lemon wedges.
Curtis Stone’s vegetarian masala with zucchini and eggplant
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes
Ingredients
70ml vegetable oil, divided
1 eggplant (about 300g), cut into 2cm pieces
2 zucchini, cut into 1cm-thick slices
1/2 small brown onion, thinly sliced
2 garlic cloves, finely chopped
2 tbs finely chopped ginger
3 tsp curry powder
Pinch of cayenne pepper
400g can crushed tomatoes
300g red and gold Perino tomatoes, halved
1/2 cup coriander leaves
Steamed basmati rice, to serve
Lemon wedges, to serve
Description
Curtis has your next dish for meat-free Monday sorted with his vegetarian masala with zucchini and eggplant.
Method
Step 1
Heat 1 1/2 tbs oil in a large heavy-based saucepan over medium-high heat. Add eggplant and cook for 5 mins, turning, until tender and browned all over. Transfer to a plate. Add 1 1/2 tbs oil to the pan. Add the zucchini and cook for 5 mins, turning, until tender and browned all over. Transfer to the plate with the eggplant.
Step 2
Reduce heat to medium. Add 2 tsp oil to the pan. Add the onion, garlic, ginger, curry powder, cayenne pepper and 1 tsp sea salt flakes. Cook, stirring often, for 3 mins or until the mixture is fragrant and onion begins to caramelise.
Step 3
Add the crushed tomatoes, Perino tomatoes and 1 cup (250ml) water to the pan and bring to a simmer. Cook for 10 mins or until tomatoes release their juices. Return eggplant and zucchini to the pan. Cook for 5 mins or until vegetables are warmed through. Season.
Step 4
Sprinkle the eggplant mixture with the coriander and serve with the rice and lemon wedges.
