Eggplant and Butter Bean Risotto
2 tablespoons oil
Heat the oil in a large frying pan. Add the poppy and mustard seeds, cover the pan and cook over moderate heat until they stop popping. Add the rice and continue cooking for 5 minutes.
1 teaspoon poppy seeds
1 teaspoon mustard seeds
7 ounces long-grain rice
1/4 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
9 fluid ounces water
1 eggplant, cut into 1/4-inch cubes
1/2 red pepper, chopped
14 ounce can butter beans, rinsed and drained
12 fluid ounces passata or puréed tomatoes
12 fluid ounces broth
4 fluid ounces coconut milk
1 tablespoon chopped fresh coriander
In a bowl, mix together the chili powder, turmeric, cumin, coriander and 2 tablespoons of the water to make a paste. Pour the paste over the rice, add the eggplant, red pepper and butter beans, mix well and cook for 5 minutes more.
Mix the passata, broth, coconut milk and remaining water in a jug.
Stir the mixture into the pan, cover and simmer for 30-40 minutes, or until the rice is cooked and most of the liquid has been absorbed. Stir in the fresh coriander. Serve hot.
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