Last updated on Jan 13th, 2021 at 12:57 pm

This recipefor Meat Free Eggplant and Chicken Curry is just for all those vegetarians out there

1 box Fry’s Meat Free Chicken-Style Strips, defrosted
2 large eggplant (brinjal)
2 cloves garlic
3 tablespoons oil
1/2 an onion, chopped
Curry leaves
3 green chillies, halved
1 can chopped tomatoes
Mustard seeds
1 teaspoon jeera powder
2 teaspoons turmeric powder
Salt to taste

How to
Preheat oven to 180. Place eggplant and garlic on an oven tray, drizzle with olive oil and bake for about 4 minutes.

Remove and allow to cool. Remove skin and mash eggplant with garlic. Set aside.

Fry Chicken-Style Strips on high heat for 6 minutes and set aside.

Heat oil in saucepan. Add onions, spices and curry leaves. Add in tomatoes and salt and simmer for 5 minutes. Add eggplants and chicken strips to the saucepan. Heat through.

Garnish with coriander and serve with roti.

Recipe courtesy of Fry’s Vegetarian Cook-off

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