This hearty vegan rice dish is as flavourful as it is vibrant. Soft cubes of aubergine soak up the wonderful aromas of garlic, paprika and chilli, while the green beans and pepper add a satisfying crunch.
Turn the heat up on your taste buds with this veggie variation of a Louisiana classic. It’s super healthy, simple to make and it’ll be on the dinner table in half an hour. Perfect for a mid-week meal.
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 green pepper, chopped into small cubes
- 2 garlic cloves, crushed
- 400g chopped tomatoes
- 1 tsp tomato puree
- 200ml vegetable stock
- 1 tsp paprika
- ½ tsp chilli flakes
- ½ tsp dried thyme
- 1 aubergine, cut into small cubes
- 150g long grain rice
- 75g frozen or fresh green beans
- Plenty of salt and pepper
- Green salad to serve
- Put a large pan on a medium heat and pour in the oil.
- When the oil has heated up, tip in the onion and pepper and fry for 5 minutes, stirring frequently.
- Take the pan off the heat while you add the chilli, paprika, garlic and thyme. Combine the spices with the onion and pepper using a wooden spoon and return to the heat.
- Stir in the aubergine, ensuring the spice mixture covers it all. Then add the tomato puree, chopped tomatoes and rice. Cook for 3-5 minutes, stirring to combine everything.
- Add the vegetable stock and bring to the boil.
- Pour the green beans in, season the mixture, stir well, cover and simmer for 20 minutes. Stir 2-3 times while it’s simmering to check the rice isn’t sticking to the pan.
- After 20 minutes, try a bit of the jambalaya to check the rice is cooked. Season well and leave to stand for a few minutes. Serve in bowls with fresh green salad leaves.
This recipe was inspired by Leon’s Aubergine Jambalaya.