Spiced Aubergines and Potatoes with Coconut Rice

🥘 Ingredients

• aubergines 2
• potatoes 500 g
• aubergines 2
• potatoes 500 g
• ground coriander 2 tsp
• ground cumin 2 tsp
• chilli powder ½ tsp
• salt 1 tsp
• potatoes 500 g
• aubergines 2
• vegetable oil 3 tbsp
• basmati rice 300 g
• coconut milk 1 tin
• water 100 ml
• salt
• basmati rice 300 g
• aubergines 2
• potatoes 500 g
• vegan yogurt 4-5 tbsp
• fresh coriander 15 g
• basmati rice 300 g

1. 1

   Preheat the oven to 180°C. Halve the aubergines and potatoes lengthways, then cut the aubergines into 1cm half-moons and the potatoes into ½ cm half-moons, and transfer to a very large roasting tin .
2. 2

   Mix together the ground coriander , ground cumin , chilli powder and salt , then scatter all over the potatoes and aubergines . Drizzle with the vegetable oil , then mix everything together really well with your hands and transfer to the oven to roast for 45 minutes .
3. 3

   Place the rinsed basmati rice , coconut milk and water in a saucepan with a tight-fitting lid, add a pinch of salt , and stir well. Bring to the boil, stir, then replace the lid and simmer on a very low heat for 15 minutes . Remove the lid, fluff the basmati rice through, replace the lid and leave to steam for a further 5 minutes .
4. 4

   Taste and season the cooked aubergines and potatoes . Spoon over the vegan yogurt , scatter over the fresh coriander , and serve immediately with the basmati rice .