Skip to main content
Lamb and Aubergine Curry
Lamb and Aubergine Curry

Lamb and Aubergine Curry

with Basmati Rice and Coriander

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
Under 600 calories

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

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 contain traces of: Sellerie)

1

Finely Chopped Tomatoes

1

Garlic Clove**

1

Coriander

Not included in your delivery

50

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2445 kJ
Fat14 g
of which saturates6 g
Carbohydrate79 g
of which sugars14 g
Protein31 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Saucepan
Knife
Lid
Baking Tray
Grill Pan

Instructions

GET PREPPED
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).

COOK THE RICE
2

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).

ROAST THE AUBERGINE
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.

START THE CURRY
4

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.

COOK THE CURRY
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.

FINISH UP
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!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds