Easy ONE-POT SUPPERS: Curried Coconut Vegetable Rice

A colourful combination of butternut squash, aubergine, green beans and spinach, cooked with a spicy curry paste, coconut milk and rice. A perfect vegetarian meal in one dish.

Preparation time: 15 minutes
Cooking time: 30 minutes plus 5 min. standing
Nutrition facts: 540 calories (kcal), 28g fat and 63g carbohydrate per serving; Serves: 6

Ingredients

• 100 ml (3½ fl oz) vegetable oil
• 1 large onion, chopped
• 1 level tbsp black mustard seeds
• 3 level tbsp korma curry paste
• 1 large aubergine - about 300 g (11 oz), cut into 2 cm (¾ in) cubes
• 250g (9 oz) dwarf beans, trimmed and cut into 2 cm (¾ in) cubes
• 350f (12 oz) basmati rice
• 400 ml can coconut milk
• 200 g (7 oz) baby spinach leaves

Preparation

• Heat the vegetable oil in a large pan. Add the onion and cook for around 5 min, until light golden. Add the mustard seeds and cook, stirring, until they start to pop. Stir in the curry paste and cook for 1 min.
• Add the aubergine and cook, stirring, for 5 min. Add the butternut squash, beans, rice and 2 level tsp salt, mixing well. Pour in the coconut milk and add 600 ml (1 pint) water. Bring to the boil, cover, and simmer for 15-18 min.
• When the rice and vegetables are cooked, remove the lid and put the spinach on top. Cover and leave off the heat for 5 min. Gently stir the spinach leaves through and serve immediately.

One-Pot Suppers

This article is part of the "One-Pot Suppers"-special; An ideal way of cooking for those who prefer spending more time outside the kitchen, but want a delicious and healthy meal anyway! If you're interested, you should take a look at the other articles in this category:

• Prawn and paksoi stir-fry
• Potato Pan-fry
• Moroccan Chicken with Chickpeas
• Smoked Cod and Sweetcorn Chowder

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