Meera Sodha’s vegan recipe for Sri Lankan-style aubergine and tomato rice | The new vegan

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A warming, Sri Lankan-style risotto-alike that’s perfect for a cool summer’s evening

Some recipes are easy to describe, a variation on this or that. Others, such as this one, are more challenging. But imagine this: seared aubergines cooked with sweet onions and tomatoes, spiced with aromatics such as cardamom, chilli, mustard seeds and smoky curry leaves, then melted into a pot with rice, water and time, until wetter than a risotto but less homogeneous than a congee. A perfect meal to cook on a cool summer’s evening to slow yourself down, both to stoke an appetite and to warm the belly.

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