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Roasted Aubergine and Chickpea Curry
Roasted Aubergine and Chickpea Curry

Roasted Aubergine and Chickpea Curry

with Toasted Coconut Rice and Yoghurt

Our Roasted Aubergine and Chickpea Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Celery
Milk

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.

Total45 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove**

½

Chickpeas

1

Aubergine

(May contain traces of: Sellerie)

1

North Indian Style Spice Mix

15

Desiccated Coconut

150

Basmati Rice

50

Rogan Josh Curry Paste

1

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

(Contains: Celery)

40

Mango Chutney

75

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

100

Water for the Sauce

½

Sugar for the Sauce

20

Butter

Nutritional information

Energy (kcal)758 kcal
Energy (kJ)3172 kJ
Fat26.2 g
of which saturates13.2 g
Carbohydrate111.8 g
of which sugars32.1 g
Protein18.9 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Grater
Baking Tray
Bowl
Pan
Medium Saucepan
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Roast the Aubergine
2

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, sprinkle over the North Indian style spice mix, 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.

Toasting Time
3

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.

Cook the Rice
4

Pour the water for the rice (see pantry 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).

Make the Curry
5

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and rogan josh curry paste and fry for 1 min more, then stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir through the chickpeas (see ingredients for amount), then simmer until the sauce has thickened, 10-15 mins.

Finish and Serve
6

When everything's ready, fluff up the rice with a fork and stir through the toasted coconut.

Stir the roasted aubergine, mango chutney and butter (see pantry for amount) through the curry, then taste and add salt and pepper if needed.

Spoon the rice and aubergine curry into your bowls and top with a dollop of yoghurt to finish.

Enjoy!

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