Simple One-Pot Brown Rice Curry
I was always a bit daunted about making a curry from scratch, and then I followed a few recipes, got my confidence up and decided to experiment! I am pleased to say that after a couple of taste testing sessions this is a hit in the Barber household firstly because it is tasty and nutritious, but also because it is really simple and makes the perfect mid-week supper. Once you have purchased the spices they will last for ages so don’t be put off by the list of ingredients. If you have them in your cupboards you can always create this delicious dish. It is perfect on it’s own or served with meat or fish PLUS you can play around with the vegetables depending on what you have in stock!
- 1 tbsp coconut oil
- 1 white onion
- 1 x 2 inch piece of ginger chopped into chunks
- 1 tsp ground turmeric
- 1/2 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp curry leaves
- Half a red chilli
- Half an aubergine
- 100 g brown basmati rice
- 1 tin chopped tomatoes
- 2 cup chicken or vegetable stock
- 100 g raw spinach
- 1 cup frozen peas
- Handful fresh coriander to serve
- Juice of half a lemon
- Heat the coconut oil over a medium heat and add the onions until they are softened.
- Add the ginger, chilli, aubergine and all the spices to the pan and stir for a few minutes until the spices have coated everything.
- Add the brown rice to the pan and keep stirring until it is covered in the spice mixture.
- Pour in the tinned tomatoes, stock, cover with a lid, and simmer on a medium heat for 35 -40 minutes, or until the rice is cooked through.
- Once the rice is soft - but not mushy - add the raw spinach and frozen peas, along with the lemon juice, and cook for a further couple of minutes.
- Serve with the fresh coriander.