- 75g brown basmati rice
- 2 onions
- 2 aubergines
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp Bombay spice blend
- 400g chopped tomatoes
- 400g tin of butter beans
- 100g Kalettes®
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- 250ml boiling water
1. Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse and tip the rice into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid, return to the boil then turn the heat down very low. Gently simmer for 25 mins till the water is absorbed, then take off the heat and leave to steam in the pan, lid on. The rice will stay warm while you cook the rest of the dish.
2. Meanwhile, peel and thinly slice the onions. Trim the aubergines and cut them into large bite-size chunks. Peel and finely chop or grate the garlic cloves and the ginger.
3. Pour 2 tsp olive oil into a large pan and warm to a medium-high heat. Add the chopped aubergines and a pinch of salt and pepper. Fry for 6-8 mins, stirring frequently, till the aubergines are golden and very soft.
4. Add the sliced onions to the pan. Fry for a further 3-4 mins. Stir in the chopped garlic and ginger. Add 1 tbsp of the Bombay spice blend. Cook for a further 1 min.
5. Pour the chopped tomatoes into the pan. Drain and rinse the butter beans and add them to the pan. Pour in 100ml boiling water. Bring to the boil, then cover the pan with a lid and gently simmer for 20 mins, stirring occasionally.
6. While the curry is cooking, roughly chop the Kalettes® into smaller pieces. After the curry has cooked for 20 mins, stir in the Kalettes®. Simmer for 2-3 mins, till the greens have softened.
7. Squeeze the juice from half the lemon into the pan. Have a taste and add more salt or pepper if needed. Divide the rice between a couple of bowls. Top with the curry and serve with wedges of the remaining lemon half on the side.