Shrimp, eggplant and chickpea jalfrezi with coconut rice

Being British, curry is in my culture and as much as there is plenty of delicious food and cuisines here in Florida, the Indian food is generally not great. There are two local Indians to me here and both are a poor imitation of Indian food. My Mum makes curry weekly (at least!) and her curries always smell delicious and get the seal of approval from my family. I went to Wholefoods yesterday and their selection of cooked foods has expanded greatly, including an array of delicious smelling curries! I will definitely be sampling some of them soon. In the meantime, this curry is so rich in spice and aroma and is completely satisfying and nutritious (not like takeaway curries!) It is a little time consuming, but makes 5 generous portions, so once cooked, you have one meal prepped for the week!

Ingredients

For the jalfrezi:

  • 2 tablespoons of curry powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 1 teaspoon of mustard seeds
  • 2 cloves of garlic, minced
  • 1 tablespoon coconut oil
  • 1 large white onion, diced
  • 1 teaspoon of finely grated fresh ginger
  • 1 large eggplant, chopped into chunks
  • 1/2 head of a cauliflower, cut into florets
  • 1 15oz can of chopped tomatoes
  • 1 15oz can of chickpeas (I used the salt water from the chickpeas to avoid adding any additional salt)
  • 1 cup water
  • 15oz fresh shrimp
  • 100g fresh spinach

For the coconut rice:

  • 600g cauliflower, grated until it resembles ‘rice’
  • 1 cup unsweetened coconut milk
  • 1 teaspoon unsweetened dessicated coconut
  • 1 tablespoon fresh coriander, minced

Nutritional Information (per portion)

315kcal; 29g protein, 40g carbs, 7g fat

Method

  1. In a large pan heat the coconut oil over a medium-high heat until it melts and the pan is coated (alternatively you can use a non-stick pan and omit the coconut oil, but the flavour of the coconut definitely adds something to the curry!)
  2. Add in the mustard seeds, turmeric, curry powder, garam masala, garlic, ginger and onion and cook until the onion softens, but is still holding its shape.
  3. Add the chopped egglant and cauliflower and stir the pan, ensuring that the curry mixture is covering the vegetables. Reduce the heat to medium and cook for approximately 5 minutes, or until the vegetable edges start to soften.
  4. Add the chopped tomatoes, chickpeas and water and bring the curry to the boil. Allow the pan to simmer and cover, cooking for approximately 20 minutes. (The vegetables should still be distinguishable, but they should be helping to thicken the sauce).
  5. Add in the spinach and the shrimp and cook until the shrimp are piping hot and the spinach has wilted. The longer you cook the curry, the more intense the flavour, if possible, set to a low heat and allow to cook for a further 30 minutes before serving.
  6. While allowing the curry to cook, in a large non-stick pan, cook the riced cauliflower until the ‘rice’ becomes less rigid. Pour in the coconut milk, coriander and dessicated coconut (depending on how coconut-y you like the rice, you can add more dessicated coconut). Cook over a medium heat, stirring frequently, until the coconut milk has all been absorbed!
  7. Serve the rice and the curry with extra fresh coriander and a dollop of fat free greek yoghurt (optional).
  8. IMG_20160305_141520
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