A vibrant vegetarian dish packed with juicy aubergine, layered with flavour and a delectably velvety texture! The slow cooking process allows the aubergine to soak up all the goodness in the homemade curry sauce.
Slow Cooked Aubergine and Coconut Curry
Ingredients: Aubergine, Onion, Garlic Ginger, Mustard Seeds, Cumin Seeds, Dried Chili Flakes, Curry Leaves, Garam Masala, Tomatoes, Tomato Paste, Coconut Milk, Fresh Vegetable Stock, Lime, Unrefined Palm Sugar, Seasoning
Health-notes: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Low-Carb
Allergens: No known allergens
Thawing instructions: Allow to thaw in the fridge until completely defrosted before heating.
Heating instructions: Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180 degrees celsius for approximately 30 minutes or until hot.
R80 – R300