A hearty vegetarian curry with tender potatoes, roasted eggplant, and a fragrant tomato-based sauce infused with cumin, coriander, and turmeric. A wholesome and satisfying option.
Reheating Instructions:
From Frozen:
Thaw overnight, then reheat in a saucepan on medium heat for 5–7 minutes. Alternatively, microwave on medium heat for 5–6 minutes, stirring halfway through.
From Fresh:
Reheat in a saucepan on medium heat for 3–4 minutes or microwave on high for 2–3 minutes.
Serving Suggestions:
Pair with steamed rice or quinoa, and garnish with fresh coriander.
Beverage Pairing:
A cardamom-infused iced tea or a non-alcoholic ginger lime cooler pairs beautifully.
Potato Eggplant Curry
Our facility uses peanuts, tree nuts, soy, milk, eggs, fish and wheat. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, fish or wheat allergies.
