Ingredients
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1 large diced onion
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2 tablespoons cooking oil
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2 tablespoons butter (cashew butter for dairy free/vegan option)
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4xThai eggplants halved (small round white/green)
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1x Italian eggplant cubed medium size (standard globe purple)
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2x Japanese eggplant sliced (long narrow deep purple)
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3x Indian eggplants halved(small round deep purple)
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1 jar Goan Cuisine Butter Chicken Masala
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1 cup pure cream (1cup coconut milk for dairy free option)
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1/2 cup fresh chopped coriander
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1-2 green chilies de-seeded
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Salt to taste
Directions
- Fry onions in oil and butter until brown
- Add eggplant pieces and fry for a couple of minutes on medium high heat
- Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli
- Add cream/coconut milk and water to just barely cover – bring up to heat
- Transfer to slow cooker and set to cook
- When tender and cooked through add salt to taste, coriander to garnish
- Enjoy with boiled basmati rice or naan bread
Recipe Note
Serving Suggestions
Serve with Goan Cuisine Lime Pickle
Variations:
Swap cream with Greek yoghurt added at the end of cooking for healthier alternative
Vegetables: sweet potato, mushrooms, carrots, cabbage, green beans, peas, turnip, cauliflower, butternut pumpkin, Asian greens
Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
Extra firm Tofu, Tempeh
