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Pasanda Spiced Aubergine Curry

Pasanda Spiced Aubergine Curry

with Chickpeas, Coconut Rice and Nigella Seeds

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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 Liz, they tasted it and agreed the onion marmalade was the glue that brought the whole thing together!


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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 pack(s)


1 bunch(es)


1 unit(s)


25 grams

Desiccated Coconut

150 grams

Basmati Rice

2 sachet

Pasanda Style Seasoning

1 sachet

Nigella Seeds

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

20 grams

Onion Marmalade

10 grams

Vegetable Stock Paste


75 grams

Greek Style Yoghurt


Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat18.0 g
of which saturates10.0 g
Carbohydrate101 g
of which sugars23.0 g
Protein22 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and thinly slice the shallot. 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).


Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into three chunks. Pop the aubergine on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer. Roast the aubergine on the top shelf of your oven until golden brown, 20-25 mins.


Meanwhile, put a large, deep frying pan on medium heat and add the desiccated coconut (no oil). Toast until golden brown, 2-3 mins, stirring occasionally, then remove the coconut from the pan. TIP: Keep an eye on the coconut, you don't want it to burn!


Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 your frying pan back on medium-high heat and add a drizzle of oil. Add the shallot, stir together and cook until soft and brown, 5 mins. Add the garlic, pasanda style seasoning (careful, it's hot - add less if you don't like spice) and half the nigella seeds. Cook for 1 minute then stir in the chopped tomatoes, and the onion marmalade. Pour in the water (see ingredients for amount), stock paste and chickpeas. Simmer uncovered until thickened, 10-15 mins, stirring occasionally. Add the aubergine to the curry once it's finished roasting and is golden and tender.


Once the rice is cooked, fluff it up with a fork and stir in the toasted coconut with a knob of butter (if you have any). Taste the curry and add salt and pepper if you think it needs it. Serve the rice in bowls with the curry on the side, a dollop of yoghurt, a scattering of remaining nigella seeds and a sprinkle of coriander. Enjoy!