Suitable for Gluten-free | Meat free | Dairy-free
Preparation time 25 minutes
Cooking time 35 minutes
Serves 4
Nutrients per serving:
Ingredients
- 2 tbsp sunflower oil *
- 2 aubergines
- 2 peppers, any colours
- 1 courgette, sliced
- 300g jasmine rice *
- A small handful coriander leaves
For the curry sauce:
- 1 onion, finely diced
- 1 garlic clove, crushed
- 1-inch piece ginger, grated
- 1 tbsp sunflower oil *
- 1 tsp cumin seeds *
- 1 tsp fennel seeds *
- 1 cinnamon stick *
- 1 tsp ground coriander *
- 1 tsp garam masala *
- 1 tsp tumeric *
- 1 tbsp tomato purée
- 1 400g can of chopped tomatoes
* Available at Holland & Barrett
Method
Step 1
To make the curry sauce, blend the onion, garlic and ginger until nearly smooth.
Step 2
In a frying pan, heat the sunflower oil and then add in the spices. Fry for 2-3 minutes or until the spices are fragrant. Add in the puréed vegetables and cook for 5 minutes.
Step 3
Add in the tomato purée, a splash of water and the chopped tomatoes. Season well and bring to the boil. Remove from the heat and set aside.
Step 4
In a large frying pan, heat 1 tbsp of sunflower oil until hot and then add in the vegetables and cook until golden. Meanwhile, soak the jasmine rice in cold water.
Step 5
Add the curry sauce into the frying pan and remove the cinnamon stick. Bring to the boil and then turn down to a simmer and cook for 10 minutes.
Step 6
In a saucepan, heat the other tbsp sunflower oil and add in the drained rice. Sizzle for 1 minute and then cover with boiling water to three times the height of the rice. Stir and cover with a lid. Cook for 10-12 minutes or until the liquid has absorbed and the rice is cooked through.
Step 7
Serve the rice with the curry on top and coriander sprinkled over.
