zoom Coconut rice with aubergine & tomato curry

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    Coconut rice with aubergine & tomato curry

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    Coconut rice with aubergine & tomato curry

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2


    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 curry leaves
    15g piece fresh root ginger, chopped
    350g tub essential 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. Stir in a little water if the sauce starts to dry out.

    3. Drain the rice and return to the pan. Stir in the chopped creamed 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.

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