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Eggplant korma with coriander oil




Source of Recipe


adapted from Coles recipe






Recipe Introduction


Serves 4, approx. preparation time 35 min





List of Ingredients



• 2 medium eggplants, halved lengthways
  
• 1/3 cup olive oil (or coconut or macadamia oil)
  
• 1 cup basmati rice
  
• 1 cup coconut milk (or use powdered and water)
  
• 1 3/4 cups veg stock (or use powdered and water)
  
• 1/2 jar korma paste (they used pataks's)
  
• 400g can chickpeas, rinsed and drained (or used soaked and cooked)
  
• 3/4 cup coconut cream (can use more powdered with less water)
  
• 1/2 bunch coriander leaves and stems, chopped
  
• 1/2 cup vegan yoghurt (soy or coconut are both fine- optional)
  
• 1/2 tsp chilli flakes or a fresh chilli chopped (optional)
  
• 75g mini pappadums, plain (optional)
  
• extra coriander to garnish (optional)
  






Instructions



1. Preheat oven to 200C. Line a baking tray with baking paper (optional). Cut a 1cm deep criss-cross pattern in the cut side of each eggplant half. Drizzle with 2 tbs oil and season with salt.
   
2. Heat frypan over med heat. Cook eggplant in 2 batches, cut-side down for 2-3 min until golden. Transfer cut-side up to the lined tray. Bake 20 min until tender.
   
3. Combine rice, coconut milk and 1 cup (250ml) of stock in a medium saucepan over medium heat. Bring to the boil. Reduce to low and cook, covered fro 12 min until liquid absorbed and rice tender.
   
4. While rice is cooking, heat 1 tbs oil in frypan. Add korma paste and cook stirring for 2 min. Stir in chickpeas and remaining stock. Bring to a simmer. Cook 4-5 mins until thickens. Stir in coconut cream and season.
   
5. Process remaining oil with coriander in a small food processor until smooth. Or make the whole bunch of coriander and have some for the next day's meal (good in any Asian or Mexican dish)
   
6. Divide rice mixture among bowls, Top with eggplant. Spoon over chickpea micture and top with yoghurt and chilli if using. Drizzle with coriander oil.
   
7. Serve with pappadums and extra coriander leaves.
   






Final Comments


You could add a salad of cucumber, tomato and red onion in vinegar if you liked.