World Cuisine

  • 1 tablespoon sunflower oil
  • 1 large red onion, thinly sliced
  • 2 aubergines cut into cubes
  • 1 red chilli, deseeded and thinly sliced
  • 2 tablespoons tamarind paste
  • 1 tablespoon dark muscovado sugar
  • 500 g (1 lb) cooked basmati rice
  • 8 tablespoons fresh mint leaves, roughly chopped
  • 200 g (7 oz) baby spinach leaves
  • salt and pepper

Warm the oil in a large frying pan over a medium heat. Add the sliced onion and cook for 10 minutes or until lightly browned.

Increase the heat to high. Add the cubed aubergine, half of the sliced chilli, a tablespoon of tamarind and the muscovado sugar. Stir-fry for 5 minutes until the aubergine is golden and beginning to soften.

Add the cooked rice, mint, spinach and the remaining tamarind to the aubergine and onion mixture. Continue to stir-fry for 5—6 minutes or until piping hot.

Sprinkle over the remaining chilli slices. Season with salt and pepper and serve immediately.

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