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Chicken, Roasted Aubergine and Chickpea Curry
Chicken, Roasted Aubergine and Chickpea Curry

Chicken, Roasted Aubergine and Chickpea Curry

with Yoghurt and Garlic Naan Bread

This veg-filled Chicken, Roasted Aubergine and Chickpea Curry combines rogan josh curry paste, warming North Indian spices and mango chutney for full-on flavour. Scoop up with naan breads or cool things down with the yoghurt!

Allergens:
Milk
Cereals containing gluten

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.

Total45 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

3 unit(s)

Garlic Clove**

1 carton(s)

Chickpeas

1 sachet(s)

North Indian Style Spice Mix

50 grams

Rogan Josh Curry Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

240 grams

Diced British Chicken Breast

Not included in your delivery

150 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Garlic Bread

20 grams

Butter

Nutritional information

Energy (kJ)4348 kJ
Energy (kcal)1039 kcal
Fat38.5 g
of which saturates11 g
Carbohydrate110.2 g
of which sugars26.7 g
Dietary Fibre19.4 g
Protein57 g
Salt4 g
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Garlic Press
Pan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into thirds. 

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 on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Roast the Aubergine
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Curry Up
3

When the aubergine is about halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add half the garlic, the North Indian style spice mix and rogan josh curry paste. Fry until fragrant, 1 min.

Stir in the passata, veg stock paste and water for the sauce (see pantry for amount).

Stir through the chickpeas, then simmer until the sauce has thickened, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Garlic Naan Time
4

Meanwhile, pop the naans on a baking tray. 

Mix the olive oil for the garlic bread (see pantry for amount) and remaining garlic in a bowl, then drizzle over the naans.

When the aubergine has almost finished roasting, pop the garlic naans into the oven to warm through, 2-3 mins.

Combine and Stir
5

Once the aubergine is roasted, stir it through the curry along with the mango chutney, then taste and add salt and pepper if needed.

Mix the butter (see pantry for amount) through the sauce until melted.

Serve
6

Spoon your aubergine curry into bowls and top with a dollop of yoghurt.

Serve with the garlic naan alongside.

Enjoy!

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