- 4 tbsp plain flour
- 2 aubergines, sliced into ½ cm discs
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 100g dried breadcrumbs (see tip, below left, for how to make your own to save money)
- 4 tbsp vegetable oil
- 250g basmati rice
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, crushed
- 3 tbsp curry powder
- 2 tbsp clear honey
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 large cucumber
In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
Dried breadcrumbsHeat oven to 140C/120C fan/gas 1. Grate stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking tray. Bake for 30 mins, mixing halfway through cooking. Cool completely, then store in a sealed container for up to 2 weeks.