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Creamy Aubergine Curry
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Creamy Aubergine Curry

Creamy Aubergine Curry

with Mushrooms, Lentils and Potato

Meaty in texture, and mild in flavour, the mighty aubergine is the hero ingredient in this creamy vegetarian curry. Seasoned with our delicious North Indian spice blend and packed with juicy mushrooms, potatoes and protein-packed lentils, this is a dish that will nourish you from the inside out. Top with a good handful of freshly chopped coriander, a good squeeze of lime and you’re good to go. A real weeknight winner.

Tags:
Spicy

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

KNORR Vegetable Stock

1

North Indian Style Spice Mix

400

Coconut Milk

1

Baking Potato

1

Onion

1

Aubergine

(May contain Celery)

150

Chestnut Mushrooms

30

Tomato Puree

1

Garlic Clove

1

Lime

1

Ginger

1

Lentils

1

Coriander

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kcal)731 kcal
Energy (kJ)3059 kJ
Fat42 g
of which saturates35 g
Carbohydrate68 g
of which sugars19 g
Protein18 g
Salt2.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Aluminum Foil
Knife
Spoon
Grater
Medium Saucepan
Lid
Sieve
Bowl

Instructions

Roast the Aubergine
1

Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the aubergine is soft in the middle and golden at the edge, 20-25 mins. Turn halfway through cooking.

Prep the Veggies
2

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press) and ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel!).

Start the Curry
3

Heat a drizzle of oil in a large saucepan on medium heat. Add the mushrooms and a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomato purée and North Indian style curry powder. Stir and cook for 1 minute more.

Simmer the Curry
4

Pour in the coconut milk and water (see ingredients for amount). Stir in the stock pot and the potato. Bring to the boil, cover with a lid and simmer until the potato is cooked, 20-22 mins. Stir every few minutes. Tip: The potato is cooked when you can easily slip a knife through.

Add the Lentils
5

While the curry cooks, drain and rinse the lentils in a sieve. Roughly chop the coriander (stalks and all). Halve the lime. Once the curry is cooked and the potato tender, add in the lentils and roasted aubergine and bring back to the boil. Stir in half the coriander.

Finish and Serve
6

Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with the remaining coriander sprinkled on top. Enjoy!