½ cup dry basmati rice, cooked (if you want more rice you can cook 1 cup as the amount will double)
Veggie Box eggplant
1 tbsp olive oil
1/2 of Veggie Box onions, diced
2 cloves garlic
1 tsp garam masala powder or curry powder
1 tsp turmeric
1 tsp ground coriander
Veggie Box tomato roughly chopped
1 ½ cups low fat or regular coconut milk
½ tsp salt
½ tsp pepper

1 tbsp olive oil 1/2 of Veggie Box onions, diced 2 cloves garlic 1 tsp garam masala powder or curry powder 1 tsp turmeric 1 tsp ground coriander 1 ½ cups low fat or regular coconut milk

Cook the basmati rice. Cut the eggplant into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn. In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes. Crush or dice the garlic. Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well. Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Serve with salt and pepper to taste.