- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fat garlic cloves, 1 finely chopped, the other finely grated
- 1 tbsp finely chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 red chilli, deseeded and chopped
- 1 tbsp cumin seeds
- 1 aubergine (about 350g), diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 150g pot plain bio-yogurt
- 250g pouch cooked wholegrain pilau rice
- 2 large handfuls baby spinach (about 75g)
- 1 tbsp chopped mint, plus a few extra leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat the oil in a non-stick wok or deep sauté pan and add the chopped garlic, ginger, chilli and cumin seeds. Cook, stirring, until the garlic has softened. Add the aubergine and stir-fry for about 1 min more, then cover the pan and let it steam-fry for about 7 mins, stirring every now and then until the aubergine is tender, but still holds its shape. While it cooks, mix the yogurt with the grated garlic and some seasoning.
Add the rice and spinach to the pan and cook briefly to heat the rice and wilt the spinach. Stir in the mint and serve with the garlicky yogurt scattered with a few extra mint leaves.