1. Start by preheating your oven to 180 degrees celcius/350 degrees fahrenheit. Line a baking tray with baking paper. Dice up 1 eggplant, spread out onto the baking sheet and drizzle 1 tbsp olive oil and 1 tsp of salt over the top. Bake for 20 minutes.

2. In a large saucepan (or frypan) add 2 tbsp extra virgin olive oil, 1 tbsp minced ginger, 1 tbsp minced garlic, 1 tbsp minced lemongrass and 1 tbsp coriander paste. Mix together for 3-4 minutes.

3. Add 1 can (400ml/14oz) coconut cream, 3 green chillies, 4 curry leaves, 1 cup vegetable stock, juice from ½ a lime, 1 tsp cumin, 1 tsp salt, and 1 tsp coconut sugar. Continue to simmer for 10 minutes.

4. Add 200g/7oz snow peas and 100g/3.5oz broccolini. Once the vegetables have softened (after approximately 15 minutes) remove from heat.

5. Meanwhile, in a frying pan, saute 200g/7oz firm diced tofu until golden brown.

6. Divide the curry, eggplant and tofu into 4 portions and add 1 cup of rice and ¼ cup of bean sprouts to each dish to serve.

Nutritional Information (per serving, no rice):
Calories: 330kcal / 1380kJ
Protein: 2g
Carbohydrates: 9g
Fat: 32g

Nutritional Information (per serving with rice):
Calories: 530kcal / 2210kJ
Protein: 6.5g
Carbohydrates: 53g
Fat: 33g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NT – Nut Free

Nutrient Boost + Fibre + Antioxidants
Eggplants, or aubergines, contain a good amount of fibre, manganese and antioxidants. Manganese is an essential micronutrient that contributes to bone health, inflammation control and the metabolism of amino acids (from protein), cholesterol, glucose and carbohydrates. We also like to keep the skin on our fruit and vegetables as this is where a lot of other nutrients live! The rich, purple skin of an eggplant contains phytochemicals, a plant chemical with protective or disease-preventing properties. Studies have shown this could have positive effects against cancer, aging, inflammation and neurological diseases. It also has an antioxidant called nasunin, which helps cells to receive and distribute nutrients from what you eat. Without these forms of antioxidants there is a high risk that the toxins and waste leftover from food will build up. The fibre and water content in eggplants also help move unnecessary leftovers from the digestive tract. This, combined with the anti-inflammatory properties of curry spices, makes for a healthy dish!