Fragrant Aubergine Curry

Name: Fragrant Aubergine Curry with Chickpeas, Coconut Rice and Nigella Seeds
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 150 Brown Basmati Rice; 1 Pasanda Style Seasoning; 75 Greek Style Natural Yoghurt; 20 Onion Marmalade; 1 Onion; 1 Aubergine; 1 Finely Chopped Tomatoes; 1 Chickpeas; 2 Garlic Clove**; 1 Nigella Seeds; 1 Vegetable Stock Powder; 25 Desiccated Coconut; 1 Coriander; 100 Water for the Sauce

with Chickpeas, Coconut Rice and Nigella Seeds

Mimi MorleyPublished on February 02, 2018

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Onion marmalade in a curry?! Well, that is the secret ingredient in this delicious recipe. We’re all about thinking outside the box! So when Ellie, our menu planner, said she’d like the chefs to create a recipe using Tracklements onion marmalade, Mimi went rogue and decided aubergine curry it was. After some doubt from André and Liz, they tasted it and agreed the onion marmalade was the magic that brought the whole thing together!

Tags:

Spicy

Allergens:

Milk

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.

Total40 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Brown Basmati Rice

Pasanda Style Seasoning

Greek Style Natural Yoghurt

(Contains: Milk)

Onion Marmalade

Onion

Aubergine

(May contain traces of: Celery)

Finely Chopped Tomatoes

Chickpeas

Garlic Clove**

Nigella Seeds

Vegetable Stock Powder

Desiccated Coconut

Coriander

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)679 kcal

Energy (kJ)2841 kJ

Fat18 g

of which saturates10 g

Carbohydrate100 g

of which sugars27 g

Protein22 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Sieve

•Grater

•Knife

•Grill Pan

•Slotted Spoon

•Medium Saucepan

•Lid

•Bowl

•Fork

Cooking Instructions and Tips

Bring a large saucepan of water for the boil with 1/2 tsp of salt (in preparation for the rice). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into three chunks. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all).

Put a large, deep frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden brown, 2-3 mins, stirring occasionally, then remove the coconut from the pan. TIP: Keep an eye on the coconut, you don't want it to burn!

Meanwhile, stir the brown rice into the boiling water, bring back to the boil, and simmer the rice until tender, 25-30 mins. TIP: Top up with water if it boils off. Once cooked, drain the rice in a sieve and return to the pan, off the heat. Cover with a lid to keep warm.

Meanwhile, wipe the frying pan clean and put it back on medium high heat with a glug of oil. When hot, lay the aubergine pieces in in a single layer. Fry them until browned and soft, turning a couple of times, 6-8 mins. TIP: If you need to cook the aubergine in a couple of batches, that's fine! Add more oil as the aubergine soaks it up like a sponge!

Return all the aubergine to the pan and add the onion. Lower the heat to medium, cook until soft and brown, 5 mins. Add the garlic, the pasanda spice mix and half the nigella seeds. Cook for one minute then stir in the chopped tomatoes and onion marmalade. Pour in the water (see ingredients for amount), stock powder and chickpeas. Simmer uncovered until thickened, 10-15 mins, stirring occasionally.

Once the rice is cooked and back in it's pan, stir in the toasted coconut. Taste the curry and add salt and pepper if you think it needs it. Serve the rice in bowls with the aubergine curry, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander.