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Sweet potato and aubergine curry with mushroom fried rice
Healthy curry, and loads of left overs! Here is how:
1 aubergine
1 medium sweet potato
1 white onion, chopped
2 garlic cloves, finely chopped
1 green pepper 
1 tin of chopped tomatoes
2 tbsp curry powder
1 tbsp ketchup
3 tbsp yoghurt
a bunch of chopped coriander
1 tbsp oil
For the rice
1/2 white onion, finely chopped
150g mushrooms, chopped
1 garlic clove
5 fl/oz rice (preferably Basmati)
1 tsp turmeric (optional, but this is what gives the rice the yellow colour)
4 tbsp oil
Peel and chop the sweet potato into small chunks. Then, boil in salted waterfor 4 minutes. Drain.Meanwhile, heat the oil in a large saucepan over a medium heat and when smoking hot add the onion. Cook until softened and see through in appearance. Finely chop the garlic and add this to the sauce pan. Chop the aubergine into small chunks and add this. Cooking for about 10 minutes, or until the aubergine is beginning to soften. Now add all other ingredients apart from the green pepper. Stir and leave on a low heat for about 30 minutes, and preheat the oven to 180 degrees.Chop the green pepper in half, remove seeds, but keep stalk and drizzle with oil on a baking tray. Pop in the oven.Meanwhile, rinse rice in a sieve to free it of starch. The water will run clear when all the starch is gone. Heat the oil for the rice in a pan with a large surface area.Add the onion and cook until softened.Now add the garlic. Cook for a couple more minutes.Now add the rice and stir, coating in the oil. Pour on 10 fl/oz of boiling water. Stir once. Put a lid on the pan and leave for 15 minutes. Check the rice is tender by biting into a grain. Now heat the rest of the oil in a frying pan, and when smoking hot add the mushrooms and cook until they have softened.Add the rice and turmeric and fry on a high heat, stirring for a few minutes. Take pepper out of oven, and on a plate top with the curry, and serve with the rice.

Sweet potato and aubergine curry with mushroom fried rice

Healthy curry, and loads of left overs! Here is how:

  • 1 aubergine
  • 1 medium sweet potato
  • 1 white onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 green pepper
  • 1 tin of chopped tomatoes
  • 2 tbsp curry powder
  • 1 tbsp ketchup
  • 3 tbsp yoghurt
  • a bunch of chopped coriander
  • 1 tbsp oil

For the rice

  • 1/2 white onion, finely chopped
  • 150g mushrooms, chopped
  • 1 garlic clove
  • 5 fl/oz rice (preferably Basmati)
  • 1 tsp turmeric (optional, but this is what gives the rice the yellow colour)
  • 4 tbsp oil

Peel and chop the sweet potato into small chunks.
Then, boil in salted waterfor 4 minutes. Drain.
Meanwhile, heat the oil in a large saucepan over a medium heat and when smoking hot add the onion. Cook until softened and see through in appearance.
Finely chop the garlic and add this to the sauce pan.
Chop the aubergine into small chunks and add this. Cooking for about 10 minutes, or until the aubergine is beginning to soften.
Now add all other ingredients apart from the green pepper. Stir and leave on a low heat for about 30 minutes, and preheat the oven to 180 degrees.
Chop the green pepper in half, remove seeds, but keep stalk and drizzle with oil on a baking tray.
Pop in the oven.
Meanwhile, rinse rice in a sieve to free it of starch. The water will run clear when all the starch is gone. Heat the oil for the rice in a pan with a large surface area.
Add the onion and cook until softened.
Now add the garlic. Cook for a couple more minutes.
Now add the rice and stir, coating in the oil.
Pour on 10 fl/oz of boiling water. Stir once. Put a lid on the pan and leave for 15 minutes. Check the rice is tender by biting into a grain.
Now heat the rest of the oil in a frying pan, and when smoking hot add the mushrooms and cook until they have softened.
Add the rice and turmeric and fry on a high heat, stirring for a few minutes.
Take pepper out of oven, and on a plate top with the curry, and serve with the rice.