Prep 10 mins Cook 30 mins Makes Serves 2 Source 28bysamwood.com
Place rice and 1/2 cup salted water in a saucepan, cover, bring to a gentle simmer and cook for approximately 10-15 minutes. Water should be absorbed, if not, continue to cook uncovered. Remove from heat, stand covered for 5 minutes, and season with salt and pepper.
Meanwhile, heat oil in a medium sacuepan over medium heat. Add garam masala, chilli, garlic and onion and cook for a few minutes, stirring constantly, until onion has softened.
Add eggplant and stir to coat in spice mixture and cook for a few minutes.
Add tomatoes, coconut milk and salt and bring to a simmer and cook uncovered for 5 minutes. Add broccoli and cook for another 3-5 minutes or until broccoli is just cooked. Adjust seasonings.
Top with coriander and almonds and serve with rice.
Energy 1730.86 kJ
Calories 413.42 cal
Sat. Fat 17.61g