Aubergine and Green Pea Rice with Tamarind Onions

• 2large aubergines, cut into 3cm chunks
• 4 tbspolive oil
• 2 tspground coriander
• ½ tspground turmeric
• 1 tspKashmiri chilli powder
• fine salt
• black pepper
• 300gbasmati rice
• 2large onions, halved and thinly sliced
• 25gginger, finely grated
• 4garlic cloves, finely grated
• 1 tspcumin seeds
• 1cinnamon stick
• 4green cardamom pods, lightly crushed
• 250gripe tomatoes, roughly chopped
• 30gtamarind paste
• 450mljust-boiled water
• 250gfrozen peas

Method

1. 1Heat the oven to 220°C fan. Rinse the basmati rice in a sieve until the water runs mostly clear, then cover with cold water and leave for 20 minutes until the grains look slightly swollen.
2. 2Put the aubergines on a large roasting tray. Toss with 2 tbsp olive oil, the ground coriander, turmeric, Kashmiri chilli powder, salt and black pepper. Roast for 30 minutes until the aubergine is deeply golden at the edges.
3. 3Drain the rice thoroughly. Stir the tamarind paste into the just-boiled water until smooth.
4. 4While the aubergines roast and the rice soaks, heat the remaining 2 tbsp olive oil in a large, wide lidded saucepan over a medium heat. Add the onions, cumin seeds, cinnamon and cardamom, then cook for 12 minutes until the onions are soft, golden and sticky at the edges.
5. 5Add the ginger and garlic. Cook for 1 minute until fragrant, then add the tomatoes and cook for 5 minutes until they have collapsed into a thick, jammy base.
6. 6Tip in the drained rice and turn it through the onions for 1 minute until every grain is glossy. Pour in the tamarind water, stir in the peas and bring to a steady bubble.
7. 7Cover tightly, turn the heat to low and cook for 12 minutes until the liquid has been absorbed and small steam holes appear across the rice. Take the pan off the heat and leave, still covered, for 12 minutes until the grains are tender and separate.
8. 8Remove the cinnamon stick and cardamom pods. Fluff the rice with a fork, then gently fold through the roasted aubergine without crushing them. Leave for 2 minutes until everything is hot through.

Per serving

kcal

571

protein

13.1g

fibre

13.3g

carbs

97.2g

fat

15.7g