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Method
Make it happen
- 01
Heat oil in a deep pan and soften onion for 8 minutes; stir in garlic, ginger, curry powder, allspice and thyme for 1 minute until fragrant.
- 02
Add chopped tomatoes, water and salt, bring to a simmer and cook for 10 minutes to form a thick, spiced sauce.
- 03
Brown aubergine cubes in extra oil for 8 minutes, stirring occasionally until softened.
- 04
Add aubergine and drained kidney beans to the sauce and simmer for 12 minutes until everything is hot and tender.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.