Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 375ml (1 1/2 cups) water

  3. 200g (1 cup) basmati rice

  4. Pinch of saffron threads

  5. 1 1/2 tbs rice bran oil

  6. 1 brown onion, halved, thinly sliced

  7. 120g (1/2 cup) mild Indian curry paste

  8. 2 zucchini, halved lengthways, thinly sliced

  9. 1 eggplant, cut into 1 red capsicum, halved, deseeded, coarsely chopped

  10. 185ml (3/4 cup) vegetable stock

  11. 1 x 400g can diced tomatoes

  12. 1 x 400g can chickpeas, rinsed, drained

  13. 200g paneer, cut into 2cm pieces

  14. Chopped fresh continental parsley, to serve

  15. Baby rocket leaves , to serve

Instructions Jump to Ingredients ↑

  1. Place water in a saucepan over high heat. Cover. Bring to the boil. Add the rice and saffron. Stir once. Cover and return to the boil. Reduce heat to very low. Cook, covered, for 12 minutes. Set aside, covered, for 5 minutes to stand.

  2. Meanwhile, heat oil in a saucepan or deep frying pan over medium heat. Add the onion. Cook for 5 minutes or until soft. Stir in the curry paste and cook for 30 seconds or until aromatic.

  3. Add the zucchini, eggplant, capsicum, stock and tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until the vegetables are tender. Add the chickpeas and paneer. Stir until heated through. Divide the rice and curry among serving dishes. Top with parsley. Serve with rocket, if desired.


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