Categories: December

Ingredients

• 4 tbsp vegetable oil
• 1 large onion, chopped
• 3 tbsp mild curry paste
• 1 small aubergine, cut into cubes
• 1 large sweet potato, cut into cubes
• 250g French beans, trimmed and halved
• 350g basmati rice
• 1 tsp salt
• 400ml coconut milk
• 200g baby spinach leaves

Directions

1. Heat half the vegetable oil in a large, deep frying pan. Add the chopped onion and cook for 5 minutes, or until the onion has softened. Stir in the curry paste and cook for 1 minute. Add the remaining vegetable oil and the cubed aubergine and cook for 5 minutes. Stir in the cubed sweet potato, halved French beans, basmati rice and salt.

2. Add the coconut milk and 600ml water to the pan. Bring to the boil, cover and simmer for 15 minutes. Remove the pan from the heat, stir through the baby spinach leaves, cover and set side for 5 minutes.

3. Stir the pilau again, then serve with mango chutney and warmed naan breads, if you like.

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