- 75g brown basmati rice
- 2 aubergines
- 2 garlic cloves
- 1 tbsp Bombay spice blend
- 400g chopped tomatoes
- 400g tin of chickpeas
- A handful of coriander
- 100 baby leaf spinach
- 150g 0% fat Greek style yogurt
- 100ml boiling water
- Sea salt
- 1 tbsp coconut, sunflower or olive oil
- Small pan with lid
- Large frying pan or wok with lid
- 1.
Tip the rice into a Small pan. Pour in 150ml hot water from the kettle. [Add a pinch of salt.] Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. It will stay warm while you finish the curry.
- 2.
Trim the ends from the aubergines and cut them into 1-2 cm cubes. Place a large frying pan or wok on a medium high heat for a min then pour in 1 tbsp oil. Add the aubergines with a pinch of salt and fry, stirring regularly for 6 mins till they are softened and golden on most sides.
- 3.
While the aubergines are cooking, peel and grate (or crush) the garlic. When the aubergines have cooked for 6 mins, add the garlic and Bombay spice blend to the pan and stir together for 1 min. Pour in the tin of chopped tomatoes and the tin of chickpeas, along with the water. Stir. Pop a lid on the pan and simmer for 15 mins till the sauce has thickened and the aubergines are soft.
- 4.
Finely chop the coriander stalks, setting the leaves to one side. When the curry has cooked for 15 mins, taste it and add some salt or pepper. Stir the in the chopped coriander stalks and the spinach leaves to wilt them.
- 5.
Divide the rice between two shallow bowls and top with the aubergine curry. Dollop on the yogurt and tear over the coriander leaves to serve.