Lamb & Aubergine Curry

Lamb & Aubergine Curry

with Basmati Rice and Coriander

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This warming and hearty Lamb and Aubergine Curry is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.


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

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

1 unit(s)

Echalion Shallot

1 unit(s)


1 pot(s)

North Indian Style Curry Powder

1 pot(s)

Ground Coriander

150 grams

Basmati Rice

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Chicken Stock Powder


1 unit(s)

Garlic Clove

1 bunch(es)


50 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2364 kJ
Energy (kcal)565 kcal
Fat14.0 g
of which saturates6.0 g
Carbohydrate77 g
of which sugars14.0 g
Dietary Fiber0 g
Protein30 g
Cholesterol0 mg
Salt1.55 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Pan with Lid
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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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 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).


Pop the diced aubergine onto a large baking tray and sprinkle over the ground coriander and a good pinch of 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 drizzle of oil in a large frying pan over medium high heat. Once hot, add the lamb and 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.


Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock pot 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 into bowls with the curry spooned on top. Sprinkle over the remaining coriander and dig in!