Fragrant Aubergine Curry
with Chickpeas, Coconut and Naan
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
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 Ellie, our menu planner said she'd like the chefs to create a recipe using our trackelments onion marmalade, Mimi went rogue and decided aubergine curry it was. After some doubt from Andre and Lizzy, they tasted it and agreed the onion marmalade was the glue that brought the whole thing together!
Ingredients
10 grams
Vegetable Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Curry Powder Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
50 grams
Rogan Josh Curry Paste
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Chickpeas
2 unit(s)
Garlic Clove
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
25 grams
Desiccated Coconut
1 bunch(es)
Coriander
Not included in your delivery
50 milliliter(s)
Water
½ tsp
Sugar
Nutritional information
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. 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).
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt, pepper and the curry powder, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 20-25 mins. Turn halfway through.
Put a large frying pan on medium-high heat (no oil!). Once hot, add the desiccated coconut. Toast until golden brown, 2-3 mins, stirring occasionally. Transfer to a bowl. TIP: Watch it like a hawk as it can burn easily.
Pop the frying pan back on medium high heat with a drizzle of oil. Stir in half the garlic and rogan Josh paste mix, cook for 1 minute. Stir in the chopped tomatoes, water, sugar (see ingredient for both amounts) along with the stock paste and chickpeas. Simmer uncovered until thickened, 10-15 mins, stirring occasionally.
Three mins before the curry is ready, drizzle the naans a splash of oil, the remaining garlic, and a pinch of coriander and pop them into the oven to warm through, 2-3 mins. Stir the remaining coriander into the curry. Taste and season with salt and pepper, if needed.
Serve the curry in bowls with a dollop of yoghurt, a sprinkle of desiccated coconut. Serve the naan breads alongside. Enjoy!
