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Coconut rice with aubergine & tomato curry
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150g brown basmati rice
10g cashew nuts, roughly chopped
1 tbsp vegetable oil
1 large aubergine, cut into 2cm chunks
1 large onion, sliced
1 tbsp dried curry leaves
15g fresh root ginger, chopped
350g tub essential Waitrose Tomato And Chilli Sauce
10g creamed coconut, chopped
½ x 28g pack fresh coriander, chopped
1. Cook the rice in boiling water for 20 minutes or until tender. Heat a dry frying pan and toast the cashew nuts, shaking the pan until lightly browned. Slide the nuts out onto a plate. Heat the oil in the pan and fry the aubergine and onion for 10-12 minutes, stirring frequently until golden. Add the curry leaves and ginger and fry for a further 2 minutes.
2. Stir in the tomato and chilli sauce and cook gently for 10 minutes, stirring frequently. Add a little water if the sauce starts to dry out.
3. Drain the rice and return to the pan. Stir in the chopped coconut and coriander and heat through for a couple of minutes. Spoon the rice onto serving plates, top with the sauce and serve scattered with the cashew nuts.
Cook’s tip To save time, omit the coconut rice and try one of our ready-to-cook dishes such as Waitrose Indian Spinach & Carrot Pilau Rice.
Typical values per serving:
2 of your 5 a day; low in saturated fat.