Lamb and Aubergine Curry
with Basmati Rice and Coriander
- May contain traces of allergens
- Celery
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!
Ingredients
1
Ground Coriander
1
North Indian Style Spice Mix
1
Chicken Stock Powder
1
Echalion Shallot
150
Basmati Rice
200
Lamb Mince
1
Aubergine
(May be present: Celery)
1
Finely Chopped Tomatoes
1
Garlic Clove
1
Coriander
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
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).
When the water is boiling, add 1/4 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).
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.
In the meantime, heat a large frying pan over medium high heat (no oil). 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 the mince is brown, drain and discard any excess oil in the pan, then 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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, tomatoey base with warm spice, though some find the tomato can overpower the curry flavour. Adding extra chilli or a little more spice mix helps balance the heat to your taste.
- Ease of prep: Straightforward and quick to pull together on a weeknight, though the overall cook time can run a little longer than stated.
- Suggestions: Roast the aubergine for longer than the recipe suggests, especially in a gas oven, and consider peeling it first to avoid a tough skin. To reduce the tomato dominance, use slightly less chopped tomato and boost depth with extra spices, a splash of coconut milk, or a squeeze of something sweet. Some cooks add chickpeas or extra veg to bulk out the dish.
- Next-day meals: The curry tastes even better the next day, making it a great option for batch cooking or packed lunches.
- Portions: A few cooks found the lamb mince felt light for two adults and added extra mince to make it more filling.
