Curtis Stone’s vegetarian masala with zucchini and eggplant

Curtis has your next dish for meat-free Monday sorted with his vegetarian masala with zucchini and eggplant.

4

10m

30m

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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.