Add the rice, water and coconut oil to a pan and bring to boil. Reduce to a simmer and cook for 20-25 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
Once cooked and ready to eat, rinse with freshly boiled water.
Heat the coconut oil in a large pan then add the onion and garlic. Cook through for a few minutes, stiring regularly.
Now add the coconut milk, tomatoes, curry powder, tumeric and chilli flakes. Stir well and then put a lid on to heat through for 1-2 minutes.
Now add the lentils and aubergine. Put the lid back on and cook for 20 minutes, stirring occasionally.
After 20 minutes it should become thick and creamy. If it need’s some more liquid, add roughly one cup of water and stir.
Once ready, garnish with fresh corriander and serve with the rice.
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