Ingredients
20 total- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato puree
- 0.5 tsp red chilli flakes, plus extra to garnish
- 1 aubergine, cut to 1cm pieces
- 1 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 250g brown rice
- 400g tin chopped tomatoes
- 400g tin green or brown lentils, drained & rinsed
- 200g spinach or kale, roughly chopped
- 2 tbsp almond butter or tahini
- 1 small handful mint leaves, finely chopped
- 1 small handful flat-leaf parsley, finely chopped
- 1 lemon, juice only
- 6 tbsp coconut yoghurt
Method
7 stepsStep 1
Heat the oven to 180°C/ 160°C fan/ gas 4.
Step 2
Place a large heavy-bottomed casserole dish over medium-high heat. Add the olive oil and once hot and shimmering, add the onion and garlic. Cook, stirring often, for 4–5 mins until softened and translucent.
Step 3
Add the tomato puree and chilli flakes and stir to coat then cook for 1 min. Add the aubergine, maple syrup, tamari, onion powder, garlic powder and smoked paprika. Cook, stirring frequently for 4-5 mins until beginning to soften.
Step 4
Stir in the rice and tomatoes to combine. Fill the empty tomato tin with water and add this liquid to the pan. Stir to combine.
Step 5
Cover with a lid and cook in the oven for 45–55 mins, until the rice is just tender.
Step 6
Remove from the oven, stir through the drained lentils, chopped spinach/ kale and almond butter/ tahini.
Step 7
Sprinkle with herbs, squeeze over the lemon juice and top with extra chilli flakes. Serve with coconut yoghurt, if you like.