Ingredients
½ cup basmati rice (½ cup = 100g)
1 aubergine (medium)
1 tbsp olive oil
1 red onion
2 clove garlic
1 tsp garam masala powder or curry powder
1 tsp turmeric
1 tsp ground coriander
1 tin tomatoes (chopped) (roughly 14oz/400g)
1 ½ cups low fat coconut milk (use regular if you prefer) (1 cup = 250ml)
½ tsp salt
½ tsp pepper
Optional:
1 tsp sugar (or 1-2 tbsp mango chutney)
Instructions
Cook rice according to packet instructions.
Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
Crush or dice the garlic.
Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.
Serve with salt and pepper to taste.
Viner vi tror du gillar
Fler recept
Skurna lövkakor
Skurna
Päronbiskvier
Päronbiskvier
Äppeldricka
Enkelt!!!
Pizzadeg
Pizzdeg
Veganska skrabbelucker
Veganska munk Halva receptet blir ca 8 st
Glutenfria Kolbullar
Glutenfria
Citrondrömmar
Glutenfria skrabbelucker
Munk
Rabarbertini – vodkadrink med rabarber och citron
Mycket gott! Jag hade inte äggvita och vanlig sockerlag. En härligt rosa fördrink med mycket…