Curried Coconut Rice
1 large aubergine (eggplant)
500g/1lb 2oz butternut squash, peeled and seeded
250g/9oz fine green beans
50g/2oz coconut oil
1 large onion, chopped
1 tbsp black mustard seeds
1 tsp cumin seeds
3 tbsp curry paste
340g/12oz/1½ cups basmati rice
400ml/14fl oz/1⅔ cups coconut milk
salt and ground black pepper
1 Cut the aubergine and butternut squash into cubes. Slice the green beans and cut into small pieces.
2 Heat the coconut oil in a large pan. Add the onion and cook for 5 minutes or until softened. Add the mustard seeds and cumin seeds and cook, stirring, until they begin to pop. Stir in the curry paste and cook for 1 minute.
3 Add the aubergine and cook, stirring, for 5 minutes. Add the butternut squash, beans, rice and some salt, mixing well. Pour in the coconut milk and add 600ml/1 pint/2½ cups water. Bring to the boil, cover and simmer for 15 minutes.
4 When the rice and vegetables are cooked, remove from the heat. Check the seasoning and serve hot.