Sweet Potato Aubergine Malaysian Laksa Curry with Brown Rice

Nutrition per serving

Calories727 kcal
Protein23.5 g
Carbs101.6 g
Fats27.4 g
Saturated Fat21.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Sugars7.6 g
Fiber15.7 g
Sodium885 mg

Ingredients

Onion
Garlic
Ginger
Aubergine (eggplant)
Sweet Potato
Coconut milk, canned (liquid expressed from grated meat and water)
Vegetable Stock Cube
Fresh Coriander
Red Split Lentils
Lime
Brown Rice (medium-grain)
Kale
Swiss Chard
Coconut Oil
Malay Curry Powder
Preparations
1. Peel/finely chop the onion, garlic and ginger.

2. Cut the top off the aubergine and slice into 1 ½ cm cubes.

3. Wash the skin of off the sweet potato and chop into 1 ½ cm cubes.

4. Juice ¼ of a lime.

5. Roughly chop the coriander.
Cooking Instructions
1. Cook the brown rice according to package instructions.

2. Heat ½ a tbsp of oil in a non-stick skillet over medium-low heat. Add the onions and cook for about 6 minutes before adding the garlic, ginger and curry powder and cook for a further 30 seconds.

3. Add the coconut milk to the skillet with 200ml of boiling water, the stock pot and stir to dissolve. Add the sweet potatoes and lentils, bring to a gentle boil and simmer for a few minutes before adding the aubergine. Lower heat to low, cover the skillet and simmer for 8 minutes. Finally, add the kale and swiss chard and continue to simmer for about 3 minutes until wilted.

4. Remove the skillet from heat, add the lime juice, coriander and a pinch of salt and pepper to taste.

5. Serve in a bowl on top of the brown rice.