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Recipe Category: Vegetarian
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Ingredients
For the spicy rice
- 150g/6oz rice
- 1 vegetable stock cube
- 1 bay leaf
- pinch cinnamon
- 1 tsp cumin seeds
- pinch medium curry powder For the curry
- 2 tbsp vegetable oil
- 3/4 aubergine, diced
- 2 garlic cloves, peeled and crushed
- 1 green chilli, de-seeded and chopped
- 1 tsp curry powder
- 1 tsp cumin seeds
- 2 tomatoes, diced
- 1 tbsp fresh coriander
Method
- Bring a large pan of water to the boil.
- Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder.
- Simmer gently for 10-12 minutes or until the rice is tender.
- To make the curry, heat the oil in a large saut? pan.
- Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften.
- Add the tomato and a splash of boiling water and simmer gently for three minutes.
- Stir in the corinader and remove from the heat.
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