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Vegetable Masala

  • RECIPE MAKES: 4 serves
  • PREP TIME: 10 minutes
  • COOK TIME: 30 minutes
Step 1

Cook 4 serves of LP rice as per manufacturers’ directions.  

Step 2

Heat 2 Tbs oil in a large saucepan over medium heat. Add eggplant and zucchini pieces and cook, turning frequently until tender and browned all over, approximately 5-10 mins.  Remove from saucepan and transfer to a plate. 

Step 3

Add a further ½ Tbsp oil into saucepan and heat. Add onion, garlic, ginger, curry powder, cayenne pepper and cook, stirring frequently, for 2-3mins until onion is caramelised and mixture is fragrant. 

Step 4

Add the tin tomatoes, cherry tomatoes and 1 cup water into saucepan and simmer. Cook for about 10 mins until cherry tomatoes are soft.  

Step 5

Return the cooked zucchini and eggplant to the pan and cook until all vegetables are heated through, approximately 5 mins.   

Step 6

Serve Masala with LP rice and top with fresh coriander leaves. 

Serving Suggestion:

Garnish with a lemon wedge if desired. 

This recipe has been specifically designed for a low protein diet.  


Top Tip:

Make the curry up to a day ahead to allow the flavours to infuse. Cover and store in the fridge for up to 3 days.  

Divide into portions and freeze (don’t forget to label).

  • 2 1/2 Tbs Vegetable oil, divided
  • 1 medium eggplant (approx 300g), cut into 2cm pieces
  • 2 medium zucchini, cut into 1cm thick slices
  • ½ small onion, thinly sliced
  • 2 garlic cloves, finely chopped or minced
  • 2 Tbs finely chopped or minced ginger
  • 3 tsp curry powder
  • Pinch of cayenne pepper 
  • 400g tin crushed tomatoes
  • 1 punnet (250-300g) of cherry/grape red or yellow tomatoes, halved
  • 1 cup (250ml) water
  • 1/3 cup coriander leaves, roughly chopped or torn
  • 4 serves of LP rice, cooked to manufacturers instructions
  • Lemon wedges, to serve if desired