West African-Style Spicy Rice With Smoky Aubergine
Taste the flavours of Nigeria with our West African-style fried rice. Simmer rice with curry spices, chilli and a rainbow of veg. Serve with smoky aubergine, and top with green chilli for a kick. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Cut your aubergine[s] in half lengthways, then score the flesh in a criss-cross pattern, taking care not the cut the skin
Combine your ground smoked paprika and dried oregano in a small bowl with a generous drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up – this is your smoky dressing
Transfer the scored aubergine to a baking tray (or two!), cut-side up
Spread the smoky dressing over the cut side of the aubergine
Put the baking tray[s] in the oven for 30-35 min or until the aubergine is cooked through and tender – this is your smoky aubergine
Top, tail, peel and dice your carrot[s] finely
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Peel and finely dice your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the diced onion with a generous pinch of salt and cook for 2-3 min or until starting to soften
Whilst the onion is softening, slice half your green chilli[es] into rounds and set aside for garnish
Finely chop the remaining green chilli
Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water
Once the onion has slightly softened, add the chopped garlic and chopped chilli (can't handle the heat? Go easy!) with your ground turmeric and curry powder to the pan and cook for 1 min or until fragrant
Once fragrant, add the diced carrot and cook for 2-3 min or until slightly softened
Add the diced pepper, your basmati rice and bay leaf[ves] to the pan with the vegetable stock and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once the rice is cooked, gently stir in your blanched peas and cook for 1 min or until they're warmed through – this is your West African-style spicy rice
Serve the smoky aubergine over the West African-style spicy rice, discard the bay leaf[ves]
Garnish with the chilli rounds (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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