Spicy Yellow Curry with Eggplant and Flatbread
with spinach, yogurt and Thai basil- Melk (inclusief lactose)
- Tarwe
- Gluten
- Gluten
- May contain traces of allergens
This recipe provides 289 grams of vegetables per portion.
Ingredients
½ piece
Eggplant
½ piece
Carrot
½ piece
Onion
½ piece
Garlic
½ sachet(s)
Ground cumin
25 g
Red split lentils
(May be present: Gluten)
½
Tomato paste
½ sachet(s)
Yellow curry spices
½ sachet(s)
Garam Masala
75 g
Organic low-fat yogurt
(Contains: Melk (inclusief lactose))
50 g
Spinach
90 milliliters
Coconut milk
¼ piece
Lime
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
5 g
Thai basil
Not included in your delivery
½ tablespoon
Olive oil
100 milliliters
Water for the sauce
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut the eggplant in half and score a diamond pattern into the flesh.
- Cut the carrot in half and then into crescents.
- Chop the onion into half rings.
- Crush or mince the garlic.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat a light drizzle of olive oil in a frying pan with a lid over medium-high heat (see Tip). Fry the eggplant for 5 - 7 minutes per side. Season with salt and pepper and half of the cumin.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, carrot, lentils and garlic for 3 - 4 minutes.
Tip: Add some more olive oil if the eggplant seems dry.
- Add the tomato paste, yellow curry spices*, garam masala* and the rest of the cumin to the frying pan. Fry for 1 minute while stirring.
- Pour the water into the pan and crumble in the stock cube (see pantry for amounts).
- Bring to a boil and simmer for 9 - 11 minutes with the lid on.
*Take care, this ingredient is spicy! Use as preferred.
- Season the yogurt with salt and pepper to taste.
- Add the spinach to the curry and let it wilt.
- In the last minute, add the coconut milk to the curry and stir well.
- Heat the flatbread for 30 seconds per side in a clean frying pan over medium-high heat.
- Cut the lime into wedges and squeeze one wedge per person over the curry.
- Season the curry with salt and pepper to taste.
- Serve the curry onto deep plates. Top with the eggplant.
- Drizzle the yogurt over the curry. Tear up the Thai basil leaves, then scatter them over the dish.
- Tear the flatbreads and serve with the curry.
- Garnish the curry with a lime wedge if you have some left over.
