Eggplant Curry with Tuna
About the recipe
Bold, hearty, and full of flavour, this curry pairs tender eggplant with protein-rich tuna in a spicy, aromatic sauce. 🍛
A unique twist on classic curry, light yet satisfying, with a punch of heat and freshness in every bite!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 6
- Vegetables & Fresh Produce
- 3 cup Spinach
- 2 pieces Eggplants
- 1 pieces Onion, finely chopped
- 1 pieces Chilli pepper, finely chopped
- 1 pieces Kaffir lime leaf, roughly chopped
- Meat, Poultry & Seafood
- 400 grams Canned tuna, drained
- Oils, Sauces & Condiments
- 2 tbsp Red curry paste
- 2 tbsp Vegetable oil
Method
Step 1
Wash the spinach and remove the hard stems.
Step 2
Slice the eggplant into 2cm bite-size pieces.
Step 3
In a saucepan, heat the oil and fry onion until soft. Add the red curry paste and cook for 1 minute, then add the water and mix well.
Step 4
Add the eggplant, chilli and kaffir lime leaves. Cook for 20 minutes or until the eggplant is cooked.
Step 5
Add the spinach and fish. Cook until the spinach is wilted and the fish is warm through.
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