HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEggplant Korma
Eggplant Korma

Eggplant Korma

with Tomatoes and Naan Bread

Read more

A mildly-spiced curry made with hearty potatoes and eggplant, bright tomatoes and spinach, and creamy coconut milk. Make sure to use the toasted naan to scoop up all that delicious goodness!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Yukon Potato

10 g


113 g

Onion, chopped

1 unit

Vegetable Broth Concentrate

1 tbsp

Mild Tadka Spice Mix


400 g

Baby Eggplant

10 g


1 unit


(ContainsEgg, Milk, Gluten)

56 g

Baby Spinach

1 can

Coconut Milk

260 g

Roma Tomato

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3423 kJ
Calories818 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate119 g
Sugar19 g
Dietary Fiber16 g
Protein20 g
Cholesterol12 mg
Sodium1656 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Mince or grate the garlic. Roughly chop the cilantro. Cut the tomatoes into 1/2-inch cubes.


In a medium pot, combine the potatoes, broth concentrate, half the masala and 1 1/4 cups water over medium heat. Bring to a boil, then reduce the heat to medium-low. Cover with a lid. Cook until the potatoes are fork-tender, 14-15 min. (TIP: If a fork pierces through a potato cube easily, then it's done!)


Meanwhile, remove the stem from the eggplant, then cut the eggplant into 1/2-inch cubes. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the eggplant, onion and garlic. Cook, stirring occasionally, until the eggplant is golden-brown, 7-8 min.


When the eggplant is golden-brown, add the tomatoes and remaining masala. Cook until the tomatoes soften, 4-5 min. When the potatoes are cooked to fork-tender, increase the heat to medium-high. Cook until all the liquid is absorbed, 7-8 min.


Remove the pot from the heat, then add the spinach. Stir until the spinach wilts, 1-2 min. Add the eggplant mixture and coconut milk. Stir until warmed through, 2-3 min. Season with salt and pepper.


Wipe the pan clean and set over medium heat. Add the naan bread. Cook until warmed through, 1 min per side. Divide the korma between bowls. Sprinkle with cilantro. Serve with the naan.