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.

Cooks Comments and Tips

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