Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Harissa & shallot one-pot rice with aubergine & turmeric yogurt
Serves 4 - 6
Easy
Prep:
Cook:
Turn rice into a hearty and delicious meal with the addition of roasted aubergines and harissa. Top with a turmeric yogurt and our spicy parsley salad
Skip to ingredients
- 4 tbsp olive oil
- 1 red onionfinely sliced
- 4 tsp harissa
- 3 garlic clovesgarlic cloves
- 250g basmati ricerinsed and soaked in cold water for 15 mins
- 1 vegetable or chicken stock cubemade up to 750ml stock
- 2 aubergineschopped into chunks
- 150g thick-set Greek yogurt
- 1 tsp ground turmeric
- 1 lemonzested and juiced
- 10g parsleyleaves picked
- 1 jalapeñothinly sliced
Nutrition: Per serving (6)
- kcal314
- fat13g
- saturates3g
- carbs40g
- sugars5g
- fibre4g
- protein7g
- salt1.04g
Method
step 1
Heat half the oil in a non-stick, deep frying pan over a medium heat and, once shimmering, cook the red onion with a pinch of salt for 5 mins until beginning to soften.
step 2
Stir in 2 tsp of the harissa and the garlic, and cook for 4-5 mins more until fragrant. Stir in the rice.
step 3
Pour in the hot stock, bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 mins, then turn the heat off and let stand, covered, for 15 mins.
step 4
Heat the oven to 220C/200C fan/gas 8. Arrange the aubergine on a roasting tin lined with baking parchment and rub in the rest of the olive oil and harissa. Season and roast for 25-30 mins.
step 5
Meanwhile, combine the yogurt, turmeric, half the lemon zest and juice and plenty of salt and pepper. In a separate bowl, mix the parsley and jalapeño with the remaining lemon juice and zest. Season with salt and pepper.
step 6
Serve each portion of rice topped with the roasted aubergine and a spoonful each of the turmeric yogurt and spicy parsley salad.
