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Sri Lankan Roast Eggplant Curry with Garlicky Peanut Rice

This vibrant eggplant curry has flavour bursting in every bite! The garlic and peanut rice is packed with nuttiness, balanced against the roast veggies and Sri Lankan-style spices, we reckon it’s a sure winner at the dinner table. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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Climate Superstar Plant Based Air Fryer Friendly
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 eggplant
  • 1 carrot
  • 3 garlics
  • 20 gr plant-based butter (for the sauce)
  • 1 packet basmati rice
  • 1.5 cup water
  • 1 curry leaves
  • 1 sachet vegetable stock powder
  • 2 coconut milks
  • 1 bag baby spinach leaves
  • 1 packet crushed peanuts
  • 1 sachet sri lankan spice blend
  • 1 olive oil
  • 2 eggplants
  • 2 carrots
  • 6 garlics
  • 40 gr plant-based butter (for the sauce)
  • 1 packet basmati rice
  • 3 cups water
  • 2 curry leaves
  • 1 sachet vegetable stock powder
  • 4 coconut milks
  • 1 bag baby spinach leaves
  • 1 packet crushed peanuts
  • 2 sachets sri lankan spice blend

Instructions

  1. • See 'air fryer tips!' (below). Preheat oven to
    240°C/220°C fan-forced.
    • Cut eggplant and carrot into bite-sized chunks.
    • Place veggies on a lined oven tray. Drizzle
    generously with olive oil, season with salt and
    toss to coat. Roast until tender, 20-25 minutes.
    TIP: If your oven tray is crowded, divide the veggies
    between two trays.
  2. • While the veggies are roasting, finely chop garlic.
    • In a medium saucepan, melt plant-based butter
    with a drizzle of olive oil over medium heat.
    • Add 1/2 the garlic and cook until fragrant,
    1-2 minutes. Add basmati rice, the water
    and a generous pinch of salt. Stir, then bring to
    the boil.
    • Reduce heat to low and cover with a lid. Cook for
    10 minutes, then remove from the heat. Keep
    covered until the rice is tender and the water is
    absorbed, 10 minutes. Cover to keep warm.
    TIP: The rice will finish cooking in its own steam, so
    don't peek!
  3. • Pick curry leaves and set aside.
  4. • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat Add curry leaves and
    remaining garlic and cook until fragrant,
    1 minute.
    • Stir in Sri Lankan spice blend, vegetable
    stock powder and coconut milk. Simmer until
    thickened, 2-3 minutes.
  5. • Remove curry from the heat. Gently stir through
    roasted veggies and baby spinach leaves, until
    the spinach is wilted. Season to taste.
  6. • Divide the garlic rice and the Sri Lankan roast
    eggplant curry between bowls.
    • Sprinkle over crushed peanuts to serve. Enjoy!