Serves 6 to 8

Ingredients:

• Cooking Oil, 2 tablespoons
• Yellow Onion, 1 (chopped)
• Garlic, 4 tablespoons (minced)
• Eggplant, 3 (about 750 grams, cut into cubes)
• Zucchini, 1 (about 500 grams, cut into cubes)
• Vegetable Broth, 750 ml
• Tomato Paste, 1 can (approx. 170 grams)
• Curry Powder, 1½ tablespoons
• Coconut Cream, 300 ml
• Garam Masala, 1 tablespoon
• Salt, 1 teaspoon
• Cayenne Pepper, ¼ teaspoon
• Cumin, ¼ teaspoon
• Parsley, for garnish

Instructions:

1. In a 3.0L Shuttle Chef® inner pot, add cooking oil, chopped onions and minced garlic. Stir fry till fragrant over medium heat.
2. When fragrant, add in the remaining ingredients (except parsley), mix well, bring it to a boil and simmer for 5 minutes.
3. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 3 hours.
4. Serve with hot steamed rice, and garnish with parsley.

Notes:

• The recipe is based on using the 3.0L Thermos® Shuttle Chef® RPE-3000 or TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

 Photos and recipe courtesy of Thermos Singapore team.