Aubergine, pepper & coconut curry with rice
This delicious curry with a creamy coconut sauce is sure to please, as it can be on the table in just 25 minutes. To feed 4, simply double the ingredients
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- 3 tsp Essential Vegetable Oil
- 1 Essential Aubergine, cut into bitesized chunks
- 1 Essential Onion, sliced
- 1 Romano pepper, sliced into rings
- 1 tsp garlic paste or purée
- 125g brown basmati rice
- 1 tsp mild or medium curry powder
- ½ tsp ground allspice
- 145ml Essential Reduced Fat Coconut Milk
- 1 tsp desiccated coconut
- ¼ x 25g pack coriander, leaves only
Heat 2 tsp oil in a nonstick frying pan, then add the aubergine and cook over a medium heat for 3-4 minutes, or until golden and starting to soften. Remove from the pan, then add the remaining 1 tsp oil, the onions, peppers and garlic paste or purée. Fry for 3 minutes, or until the onions and peppers are starting to soften.
Cook the rice according to pack instructions. Meanwhile, return the aubergines to the onion pan and add the curry powder and allspice. Stir for 1 minute until fragrant.
Add the coconut milk, then simmer for 8-10 minutes, until the vegetables are tender (adding a splash of water if needed). Season. Serve the curry immediately, scattered with the desiccated coconut and coriander, and the rice alongside.
Coconut milk, both reduced-fat and regular, makes a brilliant standby for enriching all kinds of dishes without adding dairy. Put the leftovers from the can into ice cube trays and freeze. These can be dropped straight into curries, soups and smoothies, straight from the freezer.
Typical values per serving when made using specific products in recipe