Tamarind Eggplant Curry

Posted by Tracey Emney on

Welcome to our latest mouth-watering dish that we are proud to say will appeal to vegans but will also be appreciated by meat-lovers for its generous serve and sweet, sour, fruity aroma and taste.
Tamarind Eggplant Curry has been created by our world class chef and dietitian Charlotte Miller: Sweet and sour South Indian style curry with bite size pieces of eggplant, cherry tomatoes and fresh coriander. Using light and fragrant spices such as fenugreek, turmeric and mustard this curry is sticky, sour and balanced out with a touch of coconut and served with brown jasmine rice.

Tamarind Eggplant Curry

“The hero elements of this dish are definitely the eggplant and the tamarind” explains Charlotte. “I haven’t cooked this dish before but I really enjoy lighter style curries and the sour elements that people don’t always associate with these sorts of dishes. Eggplant can often be done badly and put people off, so I was really keen to show it can be delicious and appeal to a wide range of people.”
The challenge creating this meal? There are a lot of flavours happening in this dish so we’ve worked hard to achieve the right overall balance. Using fenugreek leaves rather than powder helps reduce the bitterness, and as we tested different elements we found that reducing the size of the eggplant pieces made the final result a bit more jammy. And yummy!
Tamarind Eggplant Curry is perfect for a healthy lunch or dinner and goes great with pappadums and yoghurt on the side. Aso delicious as a meal for two alongside firm white fish  - such as swordfish fillet - or chicken breast.
This meal contains onion and garlic. It is suitable for the following diets: vegan, gluten free, and lactose free.
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