Stir Fried Coconut Rice With Raisins and Aubergines – Dahl Curry

curry recipe

Serves three


  1. 1 onion, diced
  2. two carrots, chopped
  3. three cloves garlic, chopped
  4. Brown rice
  5. 1 tin minimal fat coconut milk
  6. 1 huge aubergine, chopped into thick chunks
  7. three cubes vegetable inventory
  8. two chillies, chopped finely
  9. Half a dozen mushrooms, chopped
  10. Desiccated coconut/ coconut chunks
  11. 1 handful new parsley

– Include two desk spoons of olive oil to a heated wok
– Instantly add garlic and onions and stir until brown.
– Include aubergines, carrots and mushrooms, adopted by the vegetable inventory, crumbled.
– Include chopped chillis
– Include further more oil if important, and leave to simmer for 8-ten minutes until aubergine is somewhat comfortable


– Include 1 tin coconut milk to a heated pot
– Include rice so it goes almost to the surface area of the milk and stir – enable for a minute
– Include two cups of water and reduced heated to a simmer until cooked dry
– When rice is cooked take away from the flame.

To provide:

– Include cooked rice to greens in the wok and stir
– Sprinkle coconuts chunks and raisins and stir in
– Include black pepper to taste
– Provide with sprinkled parsley, and take pleasure in!



  1. 200g lentils
  2. 1 purple onion, chopped
  3. two cloves garlic, chopped
  4. two bay leaves
  5. two-three teaspoons curry powder
  6. Handful of coriander/cilantro, torn
  7. 1 little tomato, chopped
  8. ½ lime

– Clean lentils
– Boil with water until water is almost absorbed (lentils will be comfortable)
– Flip off warmth
– In a different pan, place two tablespoons olive oil. Fry onions, garlic, and curry leaves, and tomato
– Include curry powder
– When onions go brown, add to lentils, and place warmth back again on
– Stir, and leave to simmer
– When lentils surface completely “mashed”, the dish is all set

Include lime juice, and garnish with torn coriander

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