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Eggplant and Butter Bean Risotto


2 tablespoons oil
1 teaspoon poppy seeds
1 teaspoon mustard seeds
7 ounces long-grain rice
1/4 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
9 fluid ounces water
1 eggplant, cut into 1/4-inch cubes
1/2 red pepper, chopped
14 ounce can butter beans, rinsed and drained
12 fluid ounces passata or pur,ed tomatoes
12 fluid ounces broth
4 fluid ounces coconut milk
1 tablespoon chopped fresh coriander


Heat the oil in a large frying pan. Add the poppy and mustard seeds, cover the pan and cook over moderate heat until they stop popping. Add the rice and continue cooking for 5 minutes.

In a bowl, mix together the chili powder, turmeric, cumin, coriander and 2 tablespoons of the water to make a paste. Pour the paste over the rice, add the eggplant, red pepper and butter beans, mix well and cook for 5 minutes more.

Mix the passata, broth, coconut milk and remaining water in a jug.

Stir the mixture into the pan, cover and simmer for 30-40 minutes, or until the rice is cooked and most of the liquid has been absorbed. Stir in the fresh coriander. Serve hot.

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