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Lamb and Aubergine Curry

Lamb and Aubergine Curry

with Basmati Rice and Coriander

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Hearty, warming and packed full of flavour, our lamb and aubergine curry is a wonderfully satisfying dish for weeknight dinners. Our chefs have chosen to roast the aubergine in the oven making the veg tender rather than a slimy, slushy texture. Combined with lamb, these are two great flavour combinations. Stirred in a rich, tomatoey sauce and flavoured with aromatic curry spices, this is a super-tasty curry that is easy to make. Serve with a sprinkling of coriander and enjoy!

Tags:Spicy
Allergens:Celery

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

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Shallot

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

150 grams

Basmati Rice

1 pot(s)

Ground Coriander

200 grams

Lamb Mince

1 pot(s)

North Indian Style Curry Powder

1 pack(s)

Finely Chopped Tomatoes

50 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2446 kJ
Energy (kcal)585 kcal
Fat16.0 g
of which saturates6.0 g
Carbohydrate77 g
of which sugars14.0 g
Dietary Fiber4 g
Protein29 g
Salt1.58 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Lid
Baking Tray
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Peel, halve and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

2

When the water is boiling, add 0.25 tsp of salt, 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).

3

Pop the diced aubergine onto a large baking tray and sprinkle over the ground coriander and season with salt and pepper. Drizzle with oil, arrange in a single layer then roast on the top shelf of the oven until cooked and golden, 20-25 mins, turning halfway through.

4

In the meantime, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once brown, lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.

5

Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock powder to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey,8-10 mins. Stir occasionally.

6

Once cooked, stir the roasted aubergine into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve in bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!