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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
Serves2
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.
Cook’s tip
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.
