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Slow Cooked Aubergine & Coconut Curry
A vibrant vegetarian dish packed with juicy aubergine, layered with flavour and a delectably velvety texture! The slow cooking process allows the aubergine to soak up all the goodness in the homemade curry sauce.
Thawing / heating instructions: Allow to thaw in the fridge until completely defrosted before heating. Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 30 minutes, or until hot.
Goes well with: Naan, roti, basmati rice or cauli rice
Aubergine, Onion, Garlic, Ginger, Mustard Seeds, Cumin Seeds, Dried Chili Flakes, Curry Leaves, Garam Masala, Tomatoes, Tomato Paste, Coconut Milk, Fresh Vegetable Stock, Lime, Unrefined Palm Sugar, Seasoning