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Aubergine Massaman Style Curry
Aubergine Massaman Style Curry

Aubergine Massaman Style Curry

with Zesty Rice and Sesame Seeds

Michael Steadman
Michael SteadmanPublished on November 15, 2022

Our Aubergine Massaman Style Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Climate Conscious
Allergens:
Sesame
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

150

Basmati Rice

150

Green Beans

½

Lime

50

Massaman Curry Paste

1

Thai Style Spice Blend

(Contains: Sesame)

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

15

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

300

Water for the Rice

100

Water for the Curry

Nutritional information

Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat30.6 g
of which saturates20.7 g
Carbohydrate80.1 g
of which sugars9.4 g
Protein13.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Zester
Pan

Cooking Instructions and Tips

Roast the Aubergine
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Cook the Rice
2

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time
3

While everything cooks, trim the green beans and cut into thirds.

Zest the lime (see ingredients for amount) and cut into wedges. 

Curry Up
4

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the massaman curry paste and Thai style spice blend (add less if you'd prefer things milder). Fry until fragrant, 1 min. 

Pour in the coconut milk, vegetable stock paste and water for the curry (see ingredients for amount), then stir well to combine.

Stir through the green beans and bring to the boil, then turn down the heat to a simmer. Cook, stirring frequently, until slightly thickened, 6-8 mins.

Finishing Touches
5

Once the curry has thickened, taste and season with a squeeze of lime juice and salt and pepper if needed.

Once the aubergine has roasted, stir it through the curry.

Serve
6

When ready, fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and top with the aubergine curry.

Sprinkle over the sesame seeds to finish and serve with a wedge of lime alongside for squeezing over.

Enjoy!

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