Pasanda Spiced Aubergine Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pasanda Spiced Aubergine Curry

Pasanda Spiced Aubergine Curry

with Chickpeas, Coconut Rice and Nigella Seeds

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!

Tags:
Veggie
Spicy
Allergens:
Celery
Milk

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.

Preparation Time40 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

2

Garlic Clove

1

Chickpeas

1

Coriander

1

Aubergine

(May contain Celery)

25

Desiccated Coconut

150

Basmati Rice

2

Pasanda Style Seasoning

1

Nigella Seeds

1

Finely Chopped Tomatoes with Onion and Garlic

20

Onion Marmalade

10

Vegetable Stock Paste

(Contains Celery)

75

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)682 kcal
Energy (kJ)2853 kJ
Fat18 g
of which saturates10 g
Carbohydrate101 g
of which sugars23 g
Protein22 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Prep Time
1

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).

Roast the Aubergine
2

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.

Toasty Time
3

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!

Cook the Rice
4

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).

Cook the Curry
5

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.

Finish and Serve
6

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!