Ingredients
For the spicy rice
150g/6oz rice
1 chicken stock cube
1 bay leaf
pinch cinnamon
1 tsp cumin seeds
pinch medium curry powder
For the curry
2 tbsp vegetable oil
¾ aubergine, diced
2 garlic cloves, peeled and crushed
1 green chilli, de-seeded and chopped
1 tsp curry powder
1 tsp cumin seeds
2 tomatoes, diced
1 tbsp fresh coriander

Method
1. Bring a large pan of water to the boil.
2. Add the rice to the pan along with the chicken stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender.
3. To make the curry, heat the oil in a large sauté pan.
4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften.
5. Add the tomato and a splash of boiling water and simmer gently for three minutes.
6. Stir in the corinader and remove from the heat.
7. Drain the rice and transfer to a serving plate. Serve the curry with the spicy rice.