Khayan Thee Hin (Burmese Aubergine Curry)
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Ingredients
- 3 aubergines
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 400 g chopped tomatoes
- 200 ml tinned coconut milk
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 10.2 g
- Carbohydrate
- 76.3 g
- of which sugars
- 11.2 g
- Fat
- 10.9 g
- of which saturates
- 8.4 g
- Fibre
- 9.1 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the aubergines into chunks. Fry the sliced onion in a little oil for 4 minutes until softened.
- 2
Add the chopped garlic, turmeric and chilli powder and cook for 1 minute.
- 3
Add the aubergine and chopped tomatoes and cook for 5 minutes.
- 4
Stir in the coconut milk, cover and simmer for 18-20 minutes until the aubergine is tender.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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