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 ?!

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EGGPLANT & CHICKPEA CURRY

(35’ from go to whoa: serves 4)

Ingredients

  • 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

Instructions

  • 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.   :)

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