Vegetarian Indian Spiced Rice

A quick and easy 30-minute recipe, perfect for a weekday. It may not look like much, but it packs a punch!

There are 3 layers to this dish. The base is some delicious freshly spiced Basmati rice. On top go some grilled veggies. To finish off there's dotted fresh relish all over, really bringing out a massive punch of flavour. This recipe serves 2.

Here's how to make this dish in 5 easy steps.

You'll need

  • 150g basmati rice
  • 1 yellow onion
  • 1 aubergine (eggplant)
  • a bunch of broccoli stems
  • 150g greek yoghurt
  • 20g fresh coriander
  • 2 garlic cloves
  • 1 knob of fresh ginger
  • 30g ground almonds
  • 1 tbsp curry powder
  • 1 tbsp smoky paprika
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp ground ginger (optional)
  • 1 tsp cumin seeds (optional)
  • pinch of sugar (optional)


  1. Roughly chop your broccoli, aubergine & half an onion, sprinkling them with the paprika and grill them on high on both sides until charred
  2. Put the other half an onion in a saucepan, drizzle some oil on top and then turn the heat on low. Let the onions soften for 5 minutes, then add your curry powder, chilli flakes and cumin seeds, letting them cook for another 5 minutes
  3. Add your basmati rice and coat it in the oil by stirring it. Add 350ml water and bring to the boil over high heat, then immediately turn the hob to very low heat and covering with a lid for 12 minutes (no peeking!)
  4. In the meantime, peel the ginger by scraping the skin, roughly chop the garlic and chop your fresh coriander. Add the chopped ginger, garlic, coriander, yoghurt, pinch of sugar and about 3 tablespoons of olive oil  to a food processor and blend until smooth
  5. Back to the rice. After 12 minutes turn the heat off, do not lift the lid and set the timer for another 10 minutes

When time's up, layer your rice, veggies and relish onto a plate and enjoy!