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Coconut rice with aubergine & tomato curry

 

Serves: 2

Ingredients

  • 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

Method

  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.

Recipe and image courtesy of Waitrose & Partners

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