Onion marmalade in a curry?! Well that, is the secret ingredient to this delicious recipe. We're all about thinking outside the box (!), so when our menu planner said she'd like the chefs to create a recipe using our tracklements onion marmalade, Mimi went rogue and decided aubergine curry it was. After some doubt from Andre, they tasted it and agreed the onion marmalade was the glue that brought the whole thing together!
Always refer to the product label for the most accurate ingredient and allergen information.
Water for the Rice
Finely Chopped Tomatoes
Original Onion Marmalade
Vegetable Stock Powder(ContainsCelery)
Water for the Sauce
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, pour the water for the rice (see ingredients for amount) into a saucepan. Stir in 0.25 tsp of salt and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
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 aubergines will soak it up like a sponge!
Return all the aubergines 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 1 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, fluff it up with a fork and 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 curry on the side, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander. Enjoy!