Curry-ish coconutty rice with aubergine and mushroom and some spices

Good morning or evening depending on where you live, lovely people!
Today I bring you the epitome of my cooking randomness, which shows that 1. I have no idea what I’m doing when I step into the kitchen (but most of the time I somehow end up with some ugly-looking but edible creations), and 2. I’m not very good at coming up with creative recipe names.

What you need

  • One aubergine
  • Some mushrooms
  • Cebolla maaaaan
  • A bunch of rice (I used brown rice)
  • Coconut cream
  • Olive oil
  • Curry powder
  • Turmeric

What to do

  1. If you’re lazy like me, park your rice in a rice cooker and let it be. You can also cook it in a pot, but you’ll have to keep an eye on it and keep it stirred or whatever.
  2. While the rice is cooking, fry up some onion in a pan.
  3. Chop up the aubergine and mushrooms. I used a whole aubergine and a bunch of white button mushrooms, but this depends on what rice-to-veggie ratio you are looking for.
  4. When the onion is turning a lovely golden brown, chuck the aubergine and mushrooms in the pan.
  5. In a separate bowl, pour some coconut cream (I used half a can for what turned up to be three abundant portions). Add some curry powder and turmeric and stir until you have a lovely brownish-yellow cream.
  6. When the veggies look almost ready, pour the coconut cream in the pan, give it a stir and keep on cooking until nice and mushy.
  7. When the rice is ready, you can either add it to the pan and mix it wih the coconutty veggies, or serve it as a side. (I mixed the whole thing because I like my meals to look like dog food. In fact, yeah maybe serve it as a side.)
  8. Dig in!

 

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I was also too lazy to take step-by-step pictures so all you get is an Instagram screenshot. I’m horrible.

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