Serves: 4-6
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients
175g Zest Rogan Josh
300g eggplant, cut coarsely
2 tbs oil
1 small onion, diced
1 green capsicum, 2cm dice
2 ripe tomatoes, deseeded and chopped
200g paneer/haloumi/tofu
½ cup water
1 tsp chilli flakes (optional)
150g sugar snap peas
Method
In a heavy based pan, heat oil, brown the eggplant and set aside.
Sweat off the onion until translucent, then add all the other ingredients and the eggplant, except the sugar snap peas.
Gently simmer with the lid off until the eggplant is sufficiently cooked and the sauce reduced to the preferred consistency. Then add the sugar snap peas to cook for a final 3 minutes.
Served with rice, cucumber onion salt and roti.
