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Eggplant Curry with Spicy Rice


For the spicy rice:
6 ounces rice
1 stock cube
1 bay leaf
pinch cinnamon
1 teaspoon cumin seeds
pinch medium curry powder

For the curry:
2 tablespoons vegetable oil
3/4 eggplant, diced
2 garlic cloves, peeled and crushed
1 green chili, de-seeded and chopped
1 teaspoon curry powder
1 teaspoon cumin seeds
2 tomatoes, diced
1 tablespoon fresh coriander


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 eggplant, garlic, chili, 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 coriander and remove from the heat.

Drain the rice and transfer to a serving plate. Serve the curry with the spicy rice.

Serves 2

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