A delicious mid-week curry to share with all the family… go easy on the chilli though as this one’s really got a bite!
Prep Time: 10 minutes
Cook Time: 20 minutes
TOTAL TIME: 30 minutes
Serves: 2 people
Ingredients:
- 2 potatoes
- 1 aubergine
- 2 tomatoes
- 4 cups white rice
- 1 shredded ginger
- 1 fresh chilli
- 3 cloves of garlic
- 1 onion
- handful fresh coriander
- chickpeas (optional)
- 3 tbsp mahi green savannah habanero sauce
Method:
- Chop all your veggies into cubes and set aside
- Bring 6 cups of water to the boil and add 4 cups of white rice
- Thinly slice garlic, onion, ginger and chilli then add to a hot pan with your mahi sauce
- Add your potatoes, aubergine and tomatoes once onion is clear (and chickpeas if desired)
- Pour in some water and cover to simmer slowly
- Take your rice off to cool and serve
- When ready, serve on a bed of rice, sprinkle some fresh coriander on top and enjoy!