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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 2 tsp oil in a nonstick frying pan, then add the aubergine and cook over a medium heat for 3-4 minutes, or until golden and starting to soften. Remove from the pan, then add the remaining 1 tsp oil, the onions, peppers and garlic paste or purée. Fry for 3 minutes, or until the onions and peppers are starting to soften.
Cook the rice according to pack instructions. Meanwhile, return the aubergines to the onion pan and add the curry powder and allspice. Stir for 1 minute until fragrant.
Add the coconut milk, then simmer for 8-10 minutes, until the vegetables are tender (adding a splash of water if needed). Season. Serve the curry immediately, scattered with the desiccated coconut and coriander, and the rice alongside.
Coconut milk, both reduced-fat and regular, makes a brilliant standby for enriching all kinds of dishes without adding dairy. Put the leftovers from the can into ice cube trays and freeze. These can be dropped straight into curries, soups and smoothies, straight from the freezer.
Typical values per serving when made using specific products in recipe
Energy | 1,492kJ/ 357kcals |
---|---|
Fat | 15g |
Saturated Fat | 6g |
Carbohydrates | 44g |
Sugars | 12g |
Fibre | 10g |
Protein | 6.3g |
Salt | 0.2g |
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