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Spinach, Mushroom & Aubergine curry

Spinach, Mushroom & Aubergine curry

with coriander rice

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Tags:

Calorie Smart

•Quick

•Veggie

•Vegan

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

120 grams

Baby Spinach

150 grams

Rice

1 unit(s)

Aubergine

125 grams

Mushrooms

2 sachet(s)

North Indian Style Spice Mix

1 pack(s)

Coconut Milk

10 grams

Coriander

1 unit(s)

Onion

1 unit(s)

Lime

1 unit(s)

Chilli

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2555 kJ

Energy (kcal)611 kcal

Fat24.7 g

of which saturates15.3 g

Carbohydrate89.8 g

of which sugars10.3 g

Dietary Fiber4.2 g

Protein12.9 g

Salt1.2 g

Potassium410.8 mg

Calcium18.1 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

•Pan with Lid

Cooking Steps

1

Boil a large pot of salted water for the rice. Add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.

2

Halve, peel and chop the onion into small pieces. Quarter the mushrooms.Trim the aubergine, then cut into roughly 1cm pieces. Slice the chillies thinly at an angle widthways. Quarter the lime.

3

Place a large pan over high heat with a drizzle of oil. Add the onion, mushroom and aubergine to the pan and fry until softened stirring occasionally, 5-8 mins. Season well with salt and pepper. Lower the heat to a medium-high. Add the North Indian style spice mix and fry for 1-2 mins.

4

Meanwhile, blend the spinach and coconut milk to a puree. Add the puree to the pan and mix well with the veggies. Cover and simmer for 8-10 mins. Season to taste with salt, pepper and lime juice.

5

Roughly chop the coriander (stalks and all). Mix through the drained rice.

6

Divide the curry and coriander rice between plates, topped with the sliced chilli. Serve any remaining lime wedges by the side.

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