We love curry! It’s our go-to dish during the week because it’s simple to make and the leftovers can be taken to work the next day for lunch.
It’s also the BEST dish to make when you’re cooking for a lot of people as it’s fuss free and delicious!
- 400g Brown Rice
- 2/3 tbsp Coconut Oil
- 1 White Onion
- 1 Medium Sized Squash (around 400g) peeled and chopped into half moon rounds
- 1 Aubergine chopped into half moon rounds
- 115g Baby Spinach
- Thumb sized piece of ginger
- 2 Cloves of Garlic
- 1 small red chilli
- Bunch of fresh coriander
- 1 ½ tsp Garam Masala
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tbsp Black Onion Seeds
- Salt and Pepper
- 1x 400ml Tin Coconut Milk
- 1x 400g Tin Chopped Tomatoes
- Get all of your ingredients together, fill and boil a kettle and get a medium to large sized pan on the hob.
- Weigh out the rice in a jug or a mug and then use double the water to the volume of rice and add to the pan along with a generous pinch of salt. Bring to the boil and then turn down to a simmer for 25-30mins.
- Peel and finely slice the onion along with the cloves of garlic and the ginger. Spoon the coconut oil to a large heavy based pan on a medium heat then add in the onions, ginger and garlic. Cook until they all begin to soften and slightly caramelise.
- Peel and chop and remove the seeds of the squash and then dice into half moon rounds along with the aubergine, both should be a similar size.
- Once the onion is soft start to add your spices (Garam Masala, Turmeric, Ground Cumin, Ground Coriander, Black Onion Seeds) to the pan, stir whilst adding to ensure they don’t burn.
- Then add the squash and aubergine, chopped tomatoes, coconut milk and give a quick stir before placing a lid on the pan.
- Leave the curry on a medium heat to simmer for 25-30 mins until it thickens and the squash is cooked through. Add a little water to the pan if you think the sauce is getting too thick.
- When the rice is cooked through (it should still have a little bite!) drain and set aside to keep warm.
- At the last minute when the squash is cooked throw in the spinach and place the lid back on the pan and leave on the turned off heat to allow it wilt into the curry.
- Spoon into bowls. Serve the curry over the rice with scatterings of coriander and chilli for garnish.
N.B. For a fiery kick top with finely sliced red chilli