Quick and easy curry
cooking time: 30mins difficulty: easy serves: 4
-2 cups of cooked brown rice
-1 onion diced
-3 cloves of garlic minced
-2 tbps of minced ginger
-1 tsp turmeric
-1 tsp cumin
-1/2 tsp chilli
-1 tsp garam masala
-1 can of coconut milk
-Add the onion, garlic and ginger to a pan and sauté until soft. (In order not to use oil add a little bit of water or vegetable broth to avoid sticking).
-Add all the spices to the pan and mix together, adding some more water if necessary.
-Add the aubergine and cook for a few minutes.
-Pour in the coconut milk and bring to a boil, then reduce to simmer. Cook for 10-15 mins, or until the aubergine is soft and the flavours have come through.
-Serve with lemon and coriander.
As this is a bit soup-like curry, you can enjoy this as soup with some bread if you prefer