Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Aubergine & black bean stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g basmati rice
- 2 large auberginescut into quarters and then wedges
- 2 red pepperscut into thin strips
- 8 spring onions7 quartered lengthways, 1 finely sliced
- 220g jar black beansauce
- PLUS 4 tbsp groundnut or vegetable oil
Nutrition: per serving
- kcal411
- fat14g
- saturates2g
- carbs65g
- sugars14g
- fibre7g
- protein11g
- salt3.53g
Method
step 1
Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for 10-12 mins until golden and cooked through. Add peppers and spring onions, and stir-fry for about 6 mins until just tender.
step 2
Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.
