Ingredients

The following ingredients have 4 Servings
  • 1 aubergine (chopped into 1cm chunks)
  • ½ cauliflower (chopped into small florets)
  • 1 tablespoon olive oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 1 red pepper (sliced)
  • 3 cloves garlic (grated)
  • 1 teaspoon chilli flakes ((or 1 fresh chilli diced or to taste))
  • 2 teaspoons cumin seeds
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 300 g basmati rice
  • 400 ml tin coconut milk
  • 200 ml water ((half fill the empty coconut milk tin))
  • 100 g frozen peas (no need to defrost)
  • 2 tablespoons of fresh coriander (chopped finely (plus extra for garnish))

Instruction

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place all the ingredients for the Cumin Roasted Aubergine and Cauliflower in a large oven tray and toss together. When the oven has heated up, roast the vegetables for 20 minutes or until soft.
  • Meanwhile, put the remaining tablespoon of olive oil, the sliced onion and pepper in a large frying pan or sauté pan (must have a lid). Fry gently, with the lid on, for 5 minutes or until softened but not browned. Stir occasionally.
  • Remove the lid, add the garlic, chilli and spices and fry for 2 minutes, stirring occasionally.
  • Add the rice and stir to coat the rice in the onions, garlic and spices, then add the coconut milk and water and bring to the boil. Put the lid on the frying pan and turn the heat right down, simmer for 7 minutes.
  • Add the peas to the pan, stir and replace the lid. Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
  • Finally stir in the roasted aubergine and cauliflower and 2 tablespoons of chopped fresh coriander.
  • Sprinkle extra coriander on top and serve with all your favourite extras, such as naan breads, pickles and chutneys.