Eggplant Massaman curry

Name: Eggplant Massaman curry
Cook time: 25 min
Yield: 1
Cuisine: Southeast Asia

with orange kumara, lentils, peas and basmati rice

Ready in around 25 mins

RECIPE FACT:

It is believed that this curry with its warming spices was introduced to Southeast Asia by Persian merchants travelling the silk road.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE KUMARA EGGPLANT:
Dice half the eggplant into 1cm pieces. Place a non stick pan over medium-high heat with 1 Tbsp oil, once hot, add steamed orange kumara and eggplant cook until soft 3-5 mins. Remove and place onto plate or bowl and set aside. Roughly chop the coriander, including the stalks and set aside.
2. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed basmati rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE MASSAMAN CURRY:
Open the massaman curry paste and remove the chilli from the top. Finely slice the chilli if you plan to use or discard if not. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the massaman curry paste to the pan, add some or all of the chilli, stir and cook for 30-60 secs until fragrant. Add the eggplant and kumara and cook for 1-2 mins. Add the coconut milk, steamed Puy lentils, peas and 2 Tbsp of water, turn the heat to medium and cook for 2-3 mins. Stir and remove from the heat.
TO SERVE:
Spoon rice into bowls and top with kumara and eggplant massaman curry. Sprinkle with peanuts and coriander