Madras Eggplant Curry

Madras Eggplant Curry


  • 500g Eggplant (1 medium, diced in 3 cm cubes)
  • 1 can of chickpeas drained and rinsed
  • 1 Jar Tully’z All-Natural Madras curry sauce.
  • 3 tbsp tomato ketchup
  • 2 tbsp olive oil
  • 2 tbsp fresh coriander (finely chopped)


  • Heat up the oil in a deep and large non-stick frying pan. Cook the eggplant for 5 minutes on med-high heat until partially cooked but firm.
  • Add in the whole jar of Tully’z All-Natural Madras Curry sauce, chickpeas, and tomato ketchup.
  • Cover and Cook for another 5 minutes on medium heat. Open lid and mix in the fresh coriander.
  • Enjoy hot with rice roti, or naan, and Boom-Shaka-Laka..Dinner done!

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