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    Aubergine, Mint and Tamarind Rice

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    Aubergine, Mint and Tamarind Rice

    This jewel-bright accompaniment looks stunning on the table and tastes divine. The slightly sour flavour of the tamarind works wonderfully with the aubergine and spinach. It's simple to make, using Waitrose Microwave Basmati Rice, for perfect results.

    • Vegetarian
    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 8


    • 1 tbsp groundnut oil
    • 1 large red onion, thinly sliced
    • 2 aubergines cut into cubes
    • 1 red chilli, deseeded and thinly sliced
    • 2 tbsp Bart Tamarind Paste
    • 1 tbsp dark muscovado sugar
    • 2 x 250g packs Waitrose Microwave Basmati Rice
    • ½x 20g pack fresh mint, leaves only, roughly chopped
    • ½x 235g pack Waitrose Spinach For Cooking


    1. In a large frying pan or wok, warm the oil over a medium heat. Add the onion and cook for 10 minutes or until brown.
    2. Increase the heat and add the cubed aubergine, half of the sliced chilli, a tablespoon of tamarind and the muscovado sugar. Stir-fry for 5 minutes until the aubergine is golden and beginning to soften. Remove from the heat.
    3. Meanwhile, cook the rice according to the instructions on the pack. Then add the rice, chopped mint, spinach and the remaining tamarind to the aubergine and onion mixture.
    4. Toss all of the ingredients together until the spinach begins to wilt. Scatter the remaining chilli slices over the top of the dish and serve immediately.

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    Cook's tips

    For best results, cook to the end of paragraph 2 of the instructions before cooling and transporting to the party in an airtight container. Continue from paragraph 3 when needed.


    Average user rating

    4 stars