curry,  Hov's Sauces,  Vegan

Eggplant, Zucchini & Beetroot Curry

Eggplant, zucchini & Beetroot Curry

It’s Monday and that means it’s Meatless Monday! So, hello Winter! In Melbourne it’s freezing and it’s definitely the weather for nice warm dinners. Eggplant, zucchini and beetroot curry is a great dinner on these cold winter nights.

This curry is bursting with flavour, has lots of veggies and is cooked in a coconut tomato sauce. It’s not too spicy, so even the kids will eat this one. Paired well with some fluffy jasmine rice and naan bread.

I made this in my loved skillet, it is an easy recipe with ingredients that you probably already have in the pantry.

Let’s do this – Let’s make some curry!

I used Hov’s Kitchens Arabbiatta pasta sauce for the tomato flavour, which brings a bit of heat to the dish but isn’t overpowering with spice. I also used Hov’s Kitchens Beetroot Relish adding to the amazing flavour of this eggplant, zucchini and beetroot curry.

You will need 1/2 cup of green or brown lentils, and two cups of water with one Massel chicken stock cube. Massel stock cubes are all plant based, so it’s great for a Meatless Monday dinner as it’s totally vegan. In a medium sized pot add the lentils, 2 cups of water and the Massel Chicken stock cube. Bring to the boil then turn down to a simmer for about 15 minutes.

Place the cubed eggplant and zucchini in a large bowl and 1 tbs olive oil and salt and pepper. With clean hands, mix to combine well. In a large saucepan or skillet add 1 tbsp of olive oil and fry the eggplant and zucchini until golden brown. Then add the onion, garlic and spices. Cook for around 5 minutes or until the onion has softened.

Pour in Hov’s Kitchen’s Arabbiatta pasta sauce and the cooked lentils. (Don’t drain the lentils). Add the coconut milk and Hov’s Kitchen’s Caramelised beetroot and onion relish. Simmer for around 30 minutes. Giving it a good stir every few minutes.

Meatless Monday calls for Eggplant, Zucchini and beetroot curry .

Serve with some chopped basil (or coriander if you prefer) some fluffy jasmine rice and naan bread.

Eggplant, Zucchini and Beetroot Curry

The flavours in this curry are amazing. Vegetable packed and healthy Meatless Monday Dinner.
Course dinner, lunch, Main Course
Cuisine Australian, Indian
Keyword beetroot, curry, eggplant, Hov’s Kitchen, zucchini
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people
Author Nic

Ingredients

  • 1/2 cup Green Lentils
  • 2 cups Water
  • 1 Massel chicken stock cube
  • 1 large brown onion sliced
  • 1 cup Hov's Kitchen Arabbiatta Pasta Sauce
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tsp Garam masala
  • 4 cloves garlic chopped finely
  • 1/2 Cup Hov's Kitchen's caramelised onion and beetroot relish
  • 2 Eggplants cubed
  • 1 zucchini cubed
  • 1 can coconut milk
  • 3 tbsp chopped fresh basil

Instructions

  • In a medium sized pot add the lentils, 2 cups of water and the Massel Chicken stock cube. Bring to the boil then turn down to a simmer for about 15 minutes
  • Place the cubed eggplant and zucchini in a large bowl and 1 tbs olive oil and salt and pepper. With clean hands, mix to combine well.
  • In a large saucepan or skillet add 1 tbsp of olive oil and fry the eggplant and zucchini until golden brown. Then add the onion, garlic and spices. Cook for around 5 minutes or until the onion has softened.
  • Pour in Hov's Kitchen's Arabbiatta pasta sauce and the cooked lentils. (Don't drain the lentils)
  • Add the coconut milk and Hov's Kitchen's Caramelised beetroot and onion relish.
  • Simmer for around 30 minutes. Giving it a good stir every few minutes.
  • Serve with steamed rice and naan bread. Top with the chopped fresh basil.
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