Vegetarian Curry to celebrate vegetarian week

MAIN MEAL    Aubergine and coconut curry with basmati rice

Serves 4

10 minutes to prepare and 20 minutes to cook

Low fat cooking spray

1 onion finely sliced

2 red peppers de-seeded and chopped

500g aubergine chopped into chunks

1 tablespoon mild curry paste

2 teaspoons tamarind paste

1 tablespoon soft light brown sugar

400ml can of reduced fat coconut milk

250 mls hot vegetable stock made with I cube

225g basmati rice

Fresh coriander to serve


To prepare


  • Mist a large pan with low fat spray, add the onion, pepper and aubergine and fry stirring for 8 minutes
  • Stir in the curry paste and tamarind paste and sugar.  Pour in the coconut milk and vegetable stock.  Cover and bring to boil.  Reduce the heat and simmer for 10 minutes
  • Meanwhile add the rice to a pan of boiling water and simmer for 8- 10 minutes or until tender.  Drain and divide between 4 serving bowls.  Top with the curry and garnish with the fresh coriander to serve


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