Sri Lankan Roast Eggplant Curry
with Green Beans & Garlicky Peanut Rice
- Celery
- Gluten
- Peanuts
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Green Beans
1 sachet
Sri Lankan Spice Blend
(Contains: Gluten)
3
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut)
1 packet
Baby Spinach Leaves
1
Eggplant
2 packet
Coconut Milk
Curry Leaves
1
Carrot
Cooking Steps
• See 'air fryer tips!' (below). Preheat oven to 240°C/220°C fan-forced. • Cut eggplant and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop the garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. Cover to keep warm.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Pick the curry leaves and set aside. • Trim green beans. • When the roast veggies have 10 mins remaining, heat a large frying pan with a drizzle of olive oilo ver medium-high heat. • Add green beans and cook, tossing regularly, until softened, 3-4 mins.
• To the pan with the green beans, add curry leaves and remaining garlic and cook until fragrant, 1 minute. • Stir in Sri Lankan spice blend, vegetable stock powder and coconut milk. Simmer until thickened, 2-3 minutes.
• Remove curry from the heat. Gently stir through roasted veggies and baby spinach leaves, until the spinach is wilted. Season to taste.
• Divide the garlic rice and the Sri Lankan roast eggplant curry between bowls. • Sprinkle crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Sri Lankan spice blend and coconut milk delivered a bold, aromatic curry that many enjoyed, though some found the overall flavour mild or bitter. A few suggested adding a touch of sweetness — such as coconut yoghurt or coriander — to balance the savoury depth.
- Ease of prep: Most found this a quick and straightforward cook, with the air fryer option for the eggplant being a welcome discovery for those new to it.
- Suggestions: Some felt the dish leaned too salty, likely from the vegetable stock powder, so consider using less if you're sensitive to salt. Adding extra vegetables like potato, or stirring through coconut yoghurt and fresh coriander at the end, helped round out the dish for several cooks.
- Portions: A number of customers felt the vegetable variety was limited, with eggplant dominating; bulking up with an extra vegetable made the curry feel more balanced and satisfying.
- Cooking tips: Carrot can take longer to soften than eggplant, so cutting it into smaller pieces helps both vegetables finish roasting evenly.
