What a hectic week it has been. It started on Monday with a full day of interviews, on Tuesday I had a full day training, yesterday, today and tomorrow have been / will be spent attending seminars for Workplace Safe week...on top of that I got a heap of new beads so I've been busy making jewellery most nights and even found time to whip up a couple of cakes too! All of this makes this bowl of tasty, hearty mince and vegie curry with eggplant and yoghurt even more comforting and enjoyable to sit down and savour!
To whip it up for yourself (and 2 friends because it serves 3) you will need:
250g mince
1 carrot grated
1 zucchini grated
1 onion finely diced
1 eggplant diced
1 tspn butter
2-3tbspns curry paste (I used Korma)
1 tin diced tomatoes
salt and pepper
200g tub of European yoghurt to serve
In a fry pan over medium heat add your onion and mince and cook for 4-5 mins or until mince is browned.
Add the curry paste, diced tomatoes, carrot and zucchini. Season with salt and pepper and let it simmer for 5-10 mins.
Meanwhile throw your eggplant and butter into a microwave safe dish and cook for 10 mins (checking every 2mins) until the eggplant is nice and mushy and the butter is soaked up. Give it a bit of a mash up with a fork too.
Serve the mince mixture with a heaped spoonful of the eggplant and a generous dollop of yoghurt. I also think this would be delicious served with some naan bread too.
This dish is just packed with flavour, a great way to hide vegies from the kids, low in calories and very filling too!
Right, I must be off, jewellery to package, chocolate to eat...you know...the usual!
Em x
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