Our Pasanda Style Spiced Aubergine Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Pasanda Style Seasoning
Finely Chopped Tomatoes with Onion and Garlic
Vegetable Stock Paste(ContainsCelery)
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Rice
Water for the Sauce
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 sieve (see ingredient for amount). Roughly chop the coriander (stalks and all).
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into thirds.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, transfer to a small bowl and set aside.
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 salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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 (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic, pasanda style seasoning (add less if you don't like heat) and half the nigella seeds.
Cook for 1 min, then stir in the chopped tomatoes, onion marmalade, veg stock paste and water for the sauce (see ingredients for amount) until combined.
Add the chickpeas, then stir and simmer until the sauce has thickened, 10-15 mins.
When everything is ready, fluff up the rice with a fork and stir through the toasted coconut with a knob of butter (if you have any).
Stir the roasted aubergine through the curry, then taste and add salt and pepper if needed.
Spoon the rice and curry into your bowls and top with a dollop of yoghurt. Sprinkle over the coriander and remaining nigella seeds to finish. Enjoy!