Simple Way to Prepare Favorite Eggplant, Pumpkin and Zucchini Curry 260 cals
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Ultimate Eggplant, Pumpkin and Zucchini Curry 260 cals. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Eggplant, Pumpkin and Zucchini Curry 260 cals, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant, Pumpkin and Zucchini Curry 260 cals delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant, Pumpkin and Zucchini Curry 260 cals is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Eggplant, Pumpkin and Zucchini Curry 260 cals using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Eggplant, Pumpkin and Zucchini Curry 260 cals:
- 3 tsp madras curry paste
- 450 grams eggplant, diced
- 500 grams pumpkin, diced
- 140 ml coconut milk
- 1 cup vegetable stock
- 3 tsp brown sugar
- 300 grams basmati rice
- 1 onion, cut in wedges
Instructions to make Eggplant, Pumpkin and Zucchini Curry 260 cals
- Fry onion in oil until golden. Add curry paste and cook a further 2 mins
- Add vegetables and toss to coat in curry. Add coconut milk and stock, stir and bring to boil.
- Reduce to simmer for 10 mins covered, ten remove lid for 5 mins or until vegies are cooked. Stir in brown sugar, add salt, pepper and parsley
- Cook rice, serve
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