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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 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 they are lightly browned. Slide 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 until piping hot. Spoon the rice onto serving plates, top with the sauce and serve scattered with the cashew nuts.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in October 2018.