John's one pot rice is legendary for a reason. Here it's made Thai-style with tofu and aubergine but it can be adapted with Spanish or North African ingredients.
Prep: 15 minutes
Cook: Approximately 45 minutes
60ml vegetable oil
2 medium onions, diced
2 cloves garlic, crushed
400ml tin coconut milk
2 heaped tbsp Thai green curry paste
1 pack of Thai fresh ingredients (lemongrass, galangal - both bashed, 2 x lime leaves, stem removed, 1 red chilli, 1 green chilli, chopped)
1 large aubergine, chopped and boiled for 5 minutes
500g firm tofu, sliced into large chunks
400g basmati rice
A good handful of coriander leaves, torn
200ml coconut milk from a carton
500ml vegetable stock
Salt and ground black pepper
Preheat the oven to 180C/gas 4.
Heat the olive oil in a large casserole pan, stir in onion and garlic, cook gently.
Add the top layer from the canned coconut milk and add the curry paste.
Add the lemongrass, galangal, lime leaves and chillies stirring for a couple of minutes.
Stir in the aubergine and tofu. Leave for a minute but keep the heat high. Make a pool in the centre and add the rice.
Stir in half the coriander, remaining canned coconut milk, carton coconut milk and vegetable stock, stir again.
Season generously with salt and pepper.
Put the lid on and bring to the boil.
Once it has reached a boil place the dish into the oven and cook for 35 minutes. (Remove lid for the last 10 minutes if you would like the dish to be browned). Sprinkle with coriander.
Take the pan to the table, open a good bottle of beer and share with friends!
Swap the Thai ingredients for Spanish or North African ingredients
Tin chopped tomatoes
Splash of red wine
North African style:
Lots of fresh herbs such as dill, coriander, parsley and chives
Serve with yoghurt