Really simple meal with lots of flavour and again another veggie meal!
2 small aubergines, cubed (about 500g in 2.5cm)
.5tbsp olive oil
10g butter (I used flora light)
1 medium red onion, sliced (about 180g)
200g basmati rice
30g curry paste (I used madras)
1 vegetable stock cube, made up to 450ml
1 lemon, juice only
30g cashew nuts, roughly chopped
Small bunch mint leaves
4 large eggs (freshest available)
1. Heat the oven to 200C. Add the aubergine, oil and season before mixing. Cook for 20 minutes.
2. Rinse the rice and soak in cold water for 5 minutes. Heat the butter in a non stock pan over a low heat. Add the onion and cook softly for 10 minutes until soft.
3. Drain the rice and add to the pan, cook for a further 2-3 minutes stirring. Add the curry paste and continue to stir for a few minutes. Add the vegetable stock to the rice, bring to the boil cover and cook at the lowest heat for 15 minutes. Remove from the heat, without removing the lid and leave to steam for 10 minutes. Mix through the aubergine.
4. Meanwhile bring a large pan of water to the boil. Poached your eggs and serve on top of the pilaf with a squeeze of lemon, sprinkle of cashews and some torn mint leaves.
Nutrition per portion*
I must admit I did add some left over roast chicken when I had this for dinner although the following day I had the left overs for lunch as above. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.