Eggplant | RecipeTin Eats

Almost no-oil Pan Fried Eggplant

Nagi — Wed, 25 Oct 2023 05:00:00 +0000

Today’s post is a recipe for how to cook eggplant on the stove with virtually no oil. I use a highly effective, simple pan-steaming method used for Asian dumplings like gyoza! Plus, I’m sharing 8+ ways to serve this pan fried eggplant. Which one is your favourite??

How I cook eggplant on the stove with virtually no oil!

Anybody who has ever cooked eggplant knows they’re greedy oil-sucking sponges. So here’s how I cook them on the stove using very little oil – less than 1/2 teaspoon of oil for a WHOLE eggplant!

Basically, I cook them the same way I do Asian dumplings – seared then pan-steamed. So you just need to spray the eggplant with oil before cooking in a dry pan. Works a treat, super fast, and ultra healthy.

It’s also a great method to cook thick slabs of eggplant on the stove which can be a bit tricky to do without burning the surface!

So while today’s post might seem a little out of place amongst the usual meal recipes I share, I think it’s a really useful one that will serve you well for the rest of your life.

Plus, I’m sharing a whole bunch of ways to serve this pan fried eggplant. Spend those calories you saved while cooking the eggplant on the toppings to turn it into a tasty meal!! Here’s a little preview of some of a couple: Caprese Eggplant (left) and Hainanese Eggplant (right).

Ingredients

If you give me oil, salt and pepper for free, then this is a ONE ingredient recipe – just eggplant!!

Eggplant types – This recipe will work for large or small eggplants, including Asian eggplants. You need to cut them into rounds or lengthwise into long slabs so there is at least one cut face that sits flat on the pan, so it cooks through. For Asian eggplants, I just split them in half lengthwise.
Thickness – Cut the eggplant up to 2 ½ cm / 1” thick. You’ll be amazed how quickly it cooks through! After searing the surface, it only takes about 2 minutes for the middle to become soft using the pan-steaming method.

Oil spray – This is the best way to get oil coverage using very little oil. I tried to measure it out and I used less than ½ teaspoon oil across 8 slices of eggplant, spraying generously. I like using olive oil spray because it has better flavour.
But if you don’t have or prefer not to use spray, just brush oil on. You’ll need about 2 tablespoons for 8 slices. Use any oil you want – olive oil, vegetable, canola, coconut oil, even melted butter.
Adding other flavours – This recipe is a blank canvas you can take in many directions! Sprinkle the eggplant with a seasoning (paprika, onion and garlic is a foolproof combination) or brush with harissa paste mixed into the oil.

For today’s recipe, I’m searing the eggplants with just salt and pepper then providing a list of options for how to serve it with sauces and toppings. Just wait until you see all the possibilities!

How to cook eggplant on the stove – with very little oil!

You’ll need a large frying pan with a lid for this recipe. I use the lid of a large pot which is larger than my pan. You could also use a large baking tray or another frying pan. Anything to trap the steam in!

Cut the eggplant into rounds. I like thick meaty rounds about 2 cm / 0.8” thick, though this method will cook for thinner rounds too, and up to about 3 cm / 1.2”.
Note on thickness: This method is to cook thick slices of eggplant. If you are after thin slices, say 5mm / 0.2” thick, there’s no need to pan steam. Just spray with oil and pan sear, it will only take a couple of minutes on each side to cook through.
Spray the surface generously with oil, then sprinkle with salt (you can use pepper too, if you want).

Sear – Heat a large non-stick pan over medium high heat, with no oil. Then place the eggplant in the pan and sear until browned on both sides. This can take 1 ½ to 2 minutes, depending on how well the heat distributes in your pan and how big your burner is. Control the heat as needed for nice even browning.
At this stage, the eggplant will still be completely raw inside.
Add water – Carefully pour ¼ cup of water around the eggplant. The water will bubble up and get steamy quickly so pour slowly.

Pan-steam – Quickly put the lid on to trap the steam to cook the eggplant. Leave it for 2 minutes or until the water has evaporated.
Check to see if the eggplant is cooked by stabbing it with a butter knife (not a sharp cutting knife as it is too sharp so you can’t tell if the eggplant is fully cooked or not). It should be completely soft all the way through. If not, just add a splash of water and keep steaming. That’s the great thing about this technique, you can keep doing this multiple times until the eggplant is cooked through!

Once cooked, transfer to a serving plate! You can eat it as is – delicious, because eggplant is so ridiculously juicy inside and you seasoned it with salt and pepper. But see below for a whole bunch of other ways to serve this!

Suggestion for ways to serve pan-fried eggplant

If I want to do a little more but still keep things effortless, I just add a swish of extra virgin olive oil, sea salt flakes and a squeeze of lemon. If I’m cooking to impress, I might even sprinkle over a few parsley leaves – going all out! 😂 This is picture above. (To take it over the top, add a shower of parmesan. So good!)

But, if you want to make your eggplant-eating life even more exciting, here’s a list of suggestions. Just wait until you see the variety of possibilities!

1. Chilli crisp eggplant

The fastest way to dress up pan-fried eggplant: add a good smear of your favourite chilli crisp! (My go-to store bought Chilli Crisp is Lao Ganman “Angry Auntie” which is a worldwide favourite).

2. Caprese Eggplant

Topped with tomato, basil, crumbled goats cheese or feta with a drizzle of balsamic glaze. I especially like eating this on toast!

3. HAINANESE Eggplant

Named as such because it’s served with the Hainanese Chicken ginger shallot sauce plus a drizzle of sriracha. And it’s amazing! Ginger shallot sauce recipe here.

4. SAUCE VIERGE

Bright Mediterranean flavours in this olive-tomato-garlic-herb vinaigrette style modern French salsa-sauce that I love serving with seared tuna steak. It works so well with eggplant! Sauce Vierge recipe here.

5. DUKKAH WITH TAHINI YOGURT SAUCE

I really need to share our dukkah recipe with you! For now, use store bought. Use the tahini sauce from this recipe.

6. WITH A MOUNTAIN OF PARMESAN BREADCRUMBS

A slather of garlic yogurt sauce and a mound of garlic parmesan panko is a ridiculously delicious combination of flavours and textures!

7. MORE IDEAS

More toppings – chimichurri, salsa verde, pico de gallo, avocado corn salsa from this recipe
Replace the sweet potato steak in this recipe with this pan-fried eggplant
Replace the pumpkin in this Roasted Pumpkin with Yogurt Sauce and Pine Nuts
Replace the zucchini in this grilled zucchini with Spicy Asian Sauce recipe
Pile over lentils ragout, farro salad or Pearl Couscous Salad or lentil salad

And with that, I’m done. Who knew I had so much to say about pan-fried eggplant??

Now for the best part – getting ideas from. Share, share, share! – Nagi x

Watch how to make it

Almost no-oil Pan Fried Eggplant

Recipe video above. This is a recipe for how to cook eggplant on the stove with virtually no oil – less than 1/2 teaspoon for a whole eggplant! I use a highly effective, simple pan-steaming method used for Asian dumplings like gyoza!

Eat it as is, or see in post for a list of toppings and sauces to serve with this pan fried eggplant. Which one is your favourite??

Course Main, Side

Cuisine Western

Keyword how to cook eggplant, how to cook eggplant on the stove, pan fried eggplant

Prep Time 3

Cook Time 10

Total Time 13

Servings

Calories 121cal

Author Nagi

Ingredients

1 large eggplant (aubergine), around 20cm/8” (~400g/14 oz) (Note 1)
Olive oil spray (or other oil spray) (Note 2)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/4 cup water

Sauces and toppings for serving:

See in post for ideas and links to recipes for sauces etc!

Cups – Metric

Instructions

Cut the eggplant into 2cm / 0.8” rounds.
Spray each side generously with oil and sprinkle with salt and pepper.
Brown – Heat a large non-stick pan with a lid over medium high heat, no oil. (Note 3) Add the eggplant slices and pan fry for 1 1/2 to 2 minutes on each side or until you get some nice browning on it. As much or as little as you want!
Pan steam – Carefully add water around the eggplant (it will bubble and steam, so do this carefully). Then immediately cover with a lid to trap the steam in. Steam for 2 minutes or until the water has evaporated.
Check – Use a butter knife to check to ensure the eggplant is cooked through. If not, add a bit more water and steam again!
Serve – Transfer to a serving plate and serve! Great as is, or to dress it up a tiny bit, add a swish of olive oil, squeeze of lemon juice and parsley leaves, or a smear of chilli crisp! See in post for more ways to serve.

Notes

1. Eggplant (aubergine) – For Asian eggplant (ie the long thin cucumber shaped ones), split in half lengthwise. Sear the cut face and the skin side. Add water and cook using this method.

Thickness of slices – This method is for thick slices of eggplant around 2 – 2.5cm / 1” thick. If you are after thin slices of eggplant ~5mm / 0.2”, there’s no need to do the steaming step. You can just pan-fry it for 2 minutes on each side.

2. Oil spray is the best for even coverage. If you prefer to brush oil on, you’ll need around 2 – 2 ½ tbsp of oil for 6 large rounds as pictured (eggplant absorbs oil so easily!).

3. Lid for pan – I just use the lid of a large pot which is actually larger than my pan but works fine to trap the steam in. You could also use a baking tray.

4. Leftovers will keep for 3 to 4 days but it does tend to get watery and mushy. Best served freshly cooked!

Nutrition for the whole recipe ie assuming it serves 1!

Nutrition

Life of Dozer

For short trips, I’ll just pop him in the boot which is his preference. He likes to sprawl. But for longer distances, I always belt him up. Safety first!

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Crispy Chinese Eggplant

Nagi — Tue, 04 Oct 2022 04:43:00 +0000

Based on a famous Sydney Modern-Asian restaurant’s signature dish. Dare I say this version is even better? Worth the effort, it’s truly epic!

Find the recipe on page 106 of Dinner.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀

I’m not just doing this to torture you, I promise.

This page exists to display the how-to video for this recipe which I exclusively created for my debut cookbook, Dinner. Every recipe in the cookbook has a tutorial video. To watch it, you simply scan the QR code with your phone or tablet and it will take you straight to the recipe video like the one shown above!

Curious about my cookbook?

Read the cookbook overview
Browse all cookbook exclusive recipes here
Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂

Stay tuned for more on this page! Some cookbook exclusive recipes will have extra information added as well as extra tips. I am also looking at enabling comments for selected recipes so I can answer reader questions about cookbook recipes. I’m just a little snowed under during this launch period – book tours, getting 131 recipe videos out, launching the book overseas. Please bear with me! – Nagi x (10 October 2022)

The post Crispy Chinese Eggplant appeared first on RecipeTin Eats.

Miso-Glazed Eggplant

Nagi — Thu, 24 Jun 2021 06:30:00 +0000

Miso adds a ton of taste when slathered on eggplant before baking, and sets into a beautiful golden glaze over creamy soft flesh. Perfect for devouring with soba noodles.

This is a cookbook exclusive recipe!

This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code!

Just to explain….

I’m not just doing this to torture you, I promise.

Curious about my cookbook?

Read the cookbook overview
Browse all cookbook exclusive recipes here
Read the Cookbook Tales. Spoiler alert: there’s A LOT of dirty dishes!! And quite a lot of Dozer. 😂

The post Miso-Glazed Eggplant appeared first on RecipeTin Eats.

Eggplant Curry – South Indian Brinjal Curry

Nagi — Mon, 10 Aug 2020 02:10:33 +0000

This Eggplant curry is not for the faint hearted! Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

Low cal at 250 calories and incidentally vegan. Yay vegans!

Eggplant Curry

This is a curry inspired by the famous Sri Lankan eggplant curry we love at New Shakthi Sri Lankan in Homebush (Sydney, Australia). It’s one of those “hole in the wall” places where the servers get grumpy if you dare to take the time to mull over which 3 curries you want in your lunch pack.

“Hurry, hurry, people are waiting!” they say, gesturing at the queue forming behind you.

And, flustered, I quickly jab my finger at a bunch of curries – because really, it doesn’t matter what you choose because everything there is good (and cheap).

Their eggplant curry (Brinjal curry) is particularly famous – it has an intensely deep, smoky and sweet taste we suspect comes from deep frying the eggplant to get massive caramelisation and rich, oily goodness.

This recipe is a more achievable and healthier home version, and because we can’t replicate the same Sri Lankan curry flavour without deep frying, we’ve had to head to a more general South Indian style.

But the results are no less tasty! And much less oil!

What’s the difference between North and South Indian curries?

India is a country of 1.3 billion people, with a deep, rich and complex food history that is highly regional. I do not pretend to be an expert, but this is a super-generalised attempt to explain features of northern versus southern Indian food!

North Indian cuisine is historically influenced by the Arabs and Middle East, so tends to use more meat and dairy, with foods based on yogurt, ghee, and nuts – like Butter Chicken, Tikka Masala and Rogan Josh. Wheat is the staple crop, so you find flatbreads such as chapaati, paratha and naan are the more traditional meal accompaniments. The tandoor also originates from the north, hence dishes like Tandoori Chicken come from the north.

South Indian food tends to be less meat-oriented, with vegetarian or seafood dishes made without dairy most common — such as this Eggplant Curry. Tropical produce naturally features heavily – coconut, tamarind, curry leaves, local vegetables distinct to the region — and the food can also be spicier. Rice and legumes are also the staples in the south, and from this part of the country hail legendary Indian dishes like dosa, vada and idli.

What goes in eggplant curry

Here’s what goes in the Eggplant Curry.

Don’t fret if you can’t get all the spices – I have solutions for you! See the recipe card notes.

The two ingredients in this eggplant curry that makes it stand out as a truly authentic South Indian Curry are black mustard seeds and curry leaves.

Eggplant – small to medium eggplants are best so every piece has a bit of skin which helps them hold together when simmering in the sauce, rather than turning into a big pot of eggplant puree. Asian eggplants (the thin ones) will also work here;
Black mustard seeds – they look like poppyseeds but have a slight wasabi-like bite to them. And they smell Indian, not Japanese! 😂 Not spicy, more a fresh zing. It’s about $1.50 in small packs at Indian grocery stores – I go to Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and also sold online – small, light pack so postage should be minimal! Also used in Dal and in this Vegetable Samosa Pie which is to-die for!
Curry leaves – it smells like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves ) Curry leaves add incredible curry perfume into anything it’s used in. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths. I intend to find a plant! They keep for ages in the fridge – as in several weeks – or can be frozen. This too is used in Dal and the Vegetable Samosa Pie. Throw in 10 or so when cooking Curried Rice, or into this Indian Chickpea Curry or Vegetable Curry – it will really take it to a new level! Substitute: dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;
The other spices – nothing out of the ordinary here, everything you find at local grocery stores;
Coconut – coconut milk or cream is fine here. Only 3 tablespoons – it doesn’t make it taste of coconut, but it’s remarkable what a difference it makes to add a touch of luxury to the mouthfeel of this curry. Leftover coconut milk: Freeze the rest in ice cube trays and use in recipes that call for a splash of coconut. Otherwise, do a recipe search for “coconut milk” and select “Using this ingredient” and it will bring up a list of recipes that have coconut milk in the ingredients. Most recipes won’t suffer if you are short just 3 tbsp. Partial can uses: Gado Gado peanut sauce, scaled down batch of Thai Satay Peanut sauce.
Tomato – anything is fine here, pulp or passata (base recipe), or canned crushed tomato (crush it more by hand to make it more fine) or even a dollop of tomato paste;
Garlic and ginger – as with most Indian curries, a good wack is essential for a good curry experience!

How to make it – Roasted Eggplant for curry

Here’s how to roast the eggplant – cut into thick batons (they shrink a lot), then roasted at a high temperature with just 2 tablespoons of oil so the outside is nicely caramelised, the inside is soft and juicy, and it holds its form rather than collapsing into mush. Simply the best way to cook eggplant in the oven!

Notice how the eggplant pieces are beautifully browned on the outside and still holding their form, rather than being a soggy pile of mush (which is what happens if you roast at a lower temp). Just holding in the juicy insides!!

How to make Eggplant Curry

And here’s how the curry is made:

Fry off the mustard seeds and curry leaves – your house is going to smell insane!
Cook off the ginger and garlic (your house will smell even more incredible!);
Add the spices (your neighbours will catch a waft and start salivating);
Then tomato and water, mix it up into a very intensely flavoured curry sauce;
Add eggplant and simmer so it absorbs the flavour (neighbours will come knocking at this point);
Then lastly, stir in the coconut milk (neighbours will be camped out on your door step, refusing to leave without a taste).

What it tastes like

This is not one for the faint hearted – it’s not mild and creamy like Butter Chicken. It’s a very intense authentic Indian curry flavour, as opposed to a generic flavour like those recipes you see made with a load of just “curry powder” and maybe some Garam Masala.

The dominant flavour here are the curry spices – you can’t taste the tomato (for thickening the sauce) nor the coconut milk (for slight richness to mouthfeel).

Also, another specific characteristic with this curry is that it’s not saucy. It’s one big pot of juicy (I’m going to say it!) MUSH. You don’t need a separate sauce!

Healthy! 250 calories per serve.

Indian food actually uses a LOT of oil in cooking. You would fall off your chair if you knew how much your friendly local Indian restaurant is using for his curries!

Yes there’s still 5 tablespoons of oil in this, but it’s a vegetable curry so lacks all the additional fat that the meat in a meat curry would drop and so has to compensate to be tasty.

But it’s not so unhealthy – in fact, it clocks in at just 250 calories per serving!

Though if I had my way it would be 1/2 cup of oil ….😂 – Nagi x

PS. Pictured here with basmati rice and dollop of yogurt. Naan or this simpler flatbread for stuffing wouldn’t go astray as alternatives. For a fresh side, try this South Indian-style Cabbage & Carrot Salad with Coconut, this Minted Yogurt Tomato Salad, this fresh creamy Cucumber Salad or even plain roasted Broccolini (skip the Tahini sauce in the recipe). More Veg and Salad Sides here. And if you’re going low carb, use Cauliflower Rice instead (the sauce is so strong, you won’t care).

Watch how to make it

Eggplant Curry - South Indian Brinjal Curry

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.

Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!

Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Course curries, Mains

Cuisine Indian

Keyword eggplant curry, eggplant recipe, indian curry, vegetarian curry

Prep Time 15

Cook Time 1

Servings - 5 people

Calories 250cal

Author Nagi

Ingredients

Roasted Eggplant:

2 tbsp vegetable oil (or canola)
700g / 1.2 lb eggplant (aubergine) , 2 medium (Note 1)
1/2 tsp each salt and pepper

Curry:

3 tbsp vegetable oil (or canola)
3/4 tsp black mustard seeds (Note 2)
14 curry leaves, fresh (Note 3)
1 red onion , quartered and thinly sliced
3 tbsp passata or tomato pulp (or canned tomato) (Note 4)
1 tbsp garlic , grated (4 cloves approx)
1 tbsp ginger , grated (1.5cm piece approx)
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk or cream, full fat (Note 5)

Curry Spices:

1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder or cayenne (NOT US Chilli Powder)
4 tsp coriander powder
4 tsp cumin powder

Serving

Basmati rice
Yogurt , highly recommended
Coriander/cilantro leaves , optional
Easy flatbread (as naan!) , optional

Cups - Metric

Instructions

Roasted Eggplant:

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
Place in large bowl, toss with oil, salt and pepper.
Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.

Curry:

Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
Add onions, cook 5 minutes until golden brown.
Add tomato, cook for 1 minute, stirring.
Add garlic and ginger, cook 2 minutes.
Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
Stir in water, and then add the eggplant.
Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
Stir in coconut milk, taste then add more salt if needed.
Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Notes

1. Eggplant - smaller the better eg. 2 x 300g eggplants, they hold together better. Asian eggplants ok too.

Alternative to roasting - pan fry in a little oil over medium high heat, rotating to brown all sides. Don't worry if it's a little raw inside once the outside is golden, it will finish cooking in the sauce.

2. Black mustard seeds - key ingredient for authentic flavour. Look like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.

Substitutes (starting with best):

Brown mustard seeds
Yellow mustard seeds
1/2 tsp mustard powder*
1/2 tsp Garam Masala* (different flavour, but is intended to make up for absence)

* Add with rest of spices

3. Fresh curry leaves - another key ingredient for authentic flavour! Sub 10 dried curry leaves. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths.

Substitute:

dried curry leaves (not quite the same, but it's the best sub);
1 tsp Garam Masala powder (add it with rest of spices).

4. Tomato - anything is fine here, pulp or passata (base recipe), or canned crushed tomato (crush it more by hand to make it more fine) or even a dollop of tomato paste.

5. Coconut milk - no point using low fat because this is added to add a hint of richness. You can't taste coconut. Can sub a splash of cream.

Leftover coconut milk: Freeze the rest in ice cube trays and use in recipes that call for a splash of coconut. Otherwise, do a recipe search for "coconut milk" and select "Using this ingredient" and it will bring up a list of recipes that have coconut milk in the ingredients. Most recipes won't suffer if you are short just 3 tbsp. Partial can uses: Gado Gado peanut sauce, scaled down batch of Thai Satay Peanut sauce (it makes a LOT!).

6. Storage - leftovers keep for 5 days int he fridge. Should freeze fine (haven't tried), just stir carefully when reheating so eggplant doesn't turn into complete mush.

7. Sources - As mentioned, a yearning to recreate New Shakthi Sri Lankan Restaurant's eggplant curry sparked the initial inspiration! We studied brinjal (a term for eggplant in India) recipes by South Indian and Sri Lankan food bloggers and YouTubers, including the totally awesome Village Food Factory Youtube channel to create our version.

8. Nutrition per serving, curry only (no rice).