Aubergine Date Curry with Brown Rice & Cilantro Chutney

Aubergine Date Curry

with Brown Rice & Cilantro Chutney

GET RECIPES DELIVERED
dinner

Dinner Root Vegetables Nuts Hearty Vegetables Grain Bowl Indian Soy-Free Gluten-Free Summer Recipes Spring Recipes Seasonal Menu
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
790
FAT
33g
CARBOHYDRATES
121g
PROTEIN
14g

MAIN INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 shallot
  3. 6 garlic cloves
  4. 1 eggplant
  5. 6 oz yukon gold potatoes
  6. 2 oz dates
  7. 1 lime
  8. 1 tsp brown mustard seeds
  9. 1 tbsp curry powder
  10. 11 oz coconut milk
  11. 1 tsp turbinado sugar
  12. ¼ cup cilantro chutney
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Medium saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Add the brown rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes.
2
Prepare the vegetables
Peel and thinly slice the shallot. Peel and thinly slice the garlic. Trim the eggplant and cut into 1 inch cubes. Quarter the potatoes. Check the dates for pits and roughly chop. Halve the lime.
3
Sautee the aromatics
Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced shallot, sliced garlic, mustard seeds, and a pinch of salt and pepper. Cook, stirring occasionally, until garlic is fragrant and begins to brown, about 2 to 4 minutes.
4
Make the curry
Add the curry powder to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the quartered potatoes, coconut milk, turbinado sugar, and ½ cup water. Bring to a boil and reduce heat to low. Simmer the curry, stirring occasionally, until potatoes are tender, about 14 to 16 minutes.
5
Cook the eggplant
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed eggplant and cook until browned, about 3 to 5 minutes per side. Add the cooked eggplant to the simmering curry and cook until tender, about 4 to 6 minutes.
6
Serve
Once the potatoes and eggplant are tender, remove the curry from the heat and add the chopped dates and lime juice. Taste and adjust seasoning with salt. Divide the brown rice between large, shallow bowls and top with aubergine date curry. Drizzle with cilantro chutney. Dig in!