It isn’t difficult to find a recipe for the perfect curry but it is difficult to find a recipe that is as healthy as it is delicious! With this recipe I am confident that I have reached the best amounts of both! The combination of cauliflower and aubergine provide fantastic nutritional benefits, and that is not to mention the health kick provided by the added ginger and brown rice too.
As you will all know, I am a big lover of whole grain foods and serving this curry with brown rice will not only make it taste better but will also ensure you are nourishing your body at the same time! Whole grains contain a massive range of vitamins and minerals, many of which are lost when a grain is processed into a different product! So opting for the whole grain variety of any food will ensure that you are getting the best amount of health boosting properties in your meal as possible!
The following ingredients will serve two – three people:
1 onion, finely chopped
1 garlic clove, finely chopped
1 cup of uncooked brown rice
1 Tbsp. chopped fresh ginger
1 aubergine, chopped into 2cm chunks
1 small cauliflower, in small florets
1 yellow pepper, chopped into 2cm chunks
1 Tbsp. Curry Powder
4 Tbsp. tomato puree
A handful of coriander, chopped
So to get started, the first thing you will need to do is cook the rice in a large pot of water over a high heat for 25 minutes until it is soft. Then, remove it from heat and drain. Next, in a large frying pan, fry the onion, the ginger and the garlic for between three and five minutes. Next, add the aubergine, cauliflower and yellow pepper with two tablespoons of olive oil.
The next step is to heat this pan over a high heat for between ten and twelve minutes. After this time these ingredients should all be cooked through. You can then mix in the curry spice and tomato puree. Spend the next two minutes stirring the pan before you serve with the rice and then top with coriander. Season with salt and pepper to taste if required.