Vegetable Masala
- RECIPE MAKES: 4 serves
- PREP TIME: 10 minutes
- COOK TIME: 30 minutes
Cook 4 serves of LP rice as per manufacturers’ directions.
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.
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.
Add the tin tomatoes, cherry tomatoes and 1 cup water into saucepan and simmer. Cook for about 10 mins until cherry tomatoes are soft.
Return the cooked zucchini and eggplant to the pan and cook until all vegetables are heated through, approximately 5 mins.
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
