Introducing the best rice in the world ! (imnsho)

OK, you lot – here’s another-y. I said I would post only SIMPLE recipes (because I can’t be bothered with fancy ones), and I meant it.

This is a 2-veg curry. It’s extremely delicious. What more could you want ?!


(35’ from go to whoa: serves 4)


  • 2–3 tbsps olive oil
  • 1 onion, diced
  • 2 small-medium eggplants, chopped
  • 2–3 cloves squashed garlic
  • 425g can chickpeas, drained and rinsed
  • 1–2 tbsps curry powder or 1 tbsp curry paste
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • seasoning
  • 1 can (400 ml) coconut cream


  • Heat olive oil in large pan: when it’s hot, add onions and eggplants and cook on medium heat for about 5 minutes, stirring often.
  • Add garlic and cook for another minute.
  • Drain and rinse the chickpeas and add them to the pan.
  • Add all the spices, season with salt and pepper, and stir well. Cook for one more minute.
  • Pour on coconut cream and simmer with lid on for another 4-5 minutes.
  • Serve with Jazaa brand ‘Elite’ Pakistani rice. Only kidding ! – with any white rice you like. But Jazaa ‘Elite’ is the best rice I’ve ever eaten.   :)


    1. Steve, if you have the few ingredients, you really can’t go wrong.
      And, like I say, you’re allowed to use any rice you want. [grin]


  1. Sounds YUM again. I can’t eat eggplant either but I reckon this could be done with any vegetables – perhaps zucchini for similar timing, I reckon. Love the sound of this.

    I like maximum effect, minimum effort cooking!

    Liked by 1 person

    1. You probably can’t eat any of the nightshade family, yes ? – poor you.
      Zucchini are OK, but of course cook much quicker. Cut ’em in bigger bits, I think, Sue.

      Liked by 1 person

      1. Yes, you’ve worked it out. I can tolerate some potato and chilli but I generally keep clear of the nightshades. I never cook tomatoes, eggplant, capsicum, for example, at home. Or, if I do, it’s not for me. I love making antipasto – but I just don’t eat the tomato and capsicum ones when I make them.


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