Ultra Pro Malaysian Vegetable Curry

PREP TIME: 5 MINS
COOKING TIME: 35 MINS
SERVES: 4-5
COST: LOW
DIFFICULTY: EASY

INGREDIENTS

Curry

• 1 medium brown onion, finely diced
• 2 tbs olive oil
• 2 cloves garlic, crushed
• ¼ pumpkin, peeled and diced
• ½ cup water
• 1 chicken stock cube
• 185g laksa paste*
• 270ml coconut milk
• 400g can lentils, drained and rinsed
• 350g firm tofu, diced
• Salt and pepper

Eggplant

• 1 small eggplant, cut into long thin fingers
• 2 tbs olive oil

To serve:

• Rice or rice noodles
• Lime wedges
• Spring onion
• Sliced chilli
• Fresh coriander

METHOD:

1. Preheat oven to 180°C

For the curry:

1. Place the onion and oil in base of UltraPro™ 3.5L oval base. Cover and microwave at 900watts for 1 minute. Add garlic, cover and microwave for a further minute. Add pumpkin, water and crumbled stock cube. Cover and cook for a further 9 minutes.
2. Add remaining curry ingredients and stir to combine. Season generously with salt and pepper.

For the eggplant:

1. Place eggplant pieces into cover and drizzle with olive oil. Season generously with salt and pepper.
2. Stack cover in the base. Transfer to oven and cook for 20-25 minutes, or until eggplant is tender and becomes crisp.
3. Ladle curry into bowls over rice or noodles. Serve with crisp eggplant on top, and garnish with lime wedges, spring onion, chilli and fresh coriander

TupperTip:

• Try adding in green vegetables, such as broccolini or sugar snaps to the curry.
• Use less paste for a milder curry.