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Creamy Aubergine Curry
Creamy Aubergine Curry

Creamy Aubergine Curry

with Mushrooms, Lentils and Potatoes

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

Tags:
Veggie
Allergens:
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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

150

Closed Cup Mushrooms

1

Baking Potato

1

Lentils

15

Ginger Puree

30

Tomato Puree

1

North Indian Style Spice Mix

200

Coconut Milk

10

Vegetable Stock Paste

(Contains: Celery)

1

Aubergine

(May contain traces of: Celery)

½

Lime

Not included in your delivery

250

Water for the Curry

1

Sugar for the Sauce

20

Butter

Nutritional information

Energy (kcal)613 kcal
Energy (kJ)2564 kJ
Fat31.9 g
of which saturates25 g
Carbohydrate66.7 g
of which sugars14 g
Protein16.9 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Large Saucepan
Baking Tray
Zester

Instructions

Get Prepped
1

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

Peel and grate the garlic (or use a garlic press).

Quarter the mushrooms. Cut the potato into small 1cm chunks (no need to peel).

Drain and rinse the lentils in a sieve.

Build the Flavour
2

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the mushrooms. Season with salt and pepper, then stir-fry until browned, 4-5 mins.

Stir in the garlic, ginger puree, tomato puree and half the North Indian style spice mix. Cook, stirring, for 1 min more.

Curry Up
3

Pour the coconut milk and water for the curry (see pantry for amount) into the pan, then stir in the veg stock paste, lentils and potato chunks.

Sprinkle in the sugar for the sauce (see pantry for amount).

Bring to the boil and simmer, stirring occasionally, until you can easily slip a knife through the potato, 30-35 mins.

Roast the Aubergine
4

Meanwhile, trim the aubergine and cut into roughly 2cm pieces. Pop onto a large baking tray.

Drizzle with oil, sprinkle with the remaining North Indian style spice mix. 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, 20-25 mins. Turn halfway through.

Finishing Touches
5

While everything cooks, zest and halve the lime.

Once the potatoes are cooked, stir the roasted aubergine through the curry and bring back to the boil.

Remove from the heat, then squeeze in half the lime juice. Stir in the butter (see pantry for amount).

Serve
6

Taste the curry and add more lime juice, salt and pepper if needed.

Divide between bowls and sprinkle over the lime zest to finish.

Enjoy!

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