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Roasted Aubergine and Chickpea Curry
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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

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 Time45 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

150

Basmati Rice

2

Garlic Clove

½

Chickpeas

15

Desiccated Coconut

50

Rogan Josh Curry Paste

2

North Indian Style Spice Mix

1

Finely Chopped Tomatoes

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

½

Sugar for the Sauce

100

Water for the Sauce

20

Butter

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Nutritional information

Energy (kcal)747 kcal
Energy (kJ)3125 kJ
Fat26.1 g
of which saturates13.1 g
Carbohydrate106.3 g
of which sugars30.3 g
Protein18.6 g
Salt3.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lid
Medium Saucepan
Grater
Sieve
Bowl
Pan

Instructions

Roast the Aubergine
1

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

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, 25-30 mins. Turn halfway through.

Cook the Rice
2

Meanwhile, 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).

Get Prepped
3

While the rice and aubergine cooks, peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Toasting Time
4

Heat a large frying pan medium-high 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.

Curry Up
5

Pop your (now empty) frying pan back on medium heat with a drizzle of oil. Once hot, add the garlic, rogan josh curry paste and North Indian style spice mix, stir-fry for 1 min. 

Next, stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts).

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

Finish and Serve
6

Once the sauce has thickened, season with salt and pepper then stir in the roasted aubergine, mango chutney and butter (see pantry for amount). 

Fluff up the rice with a fork, stir through the toasted coconut, then share it out between your serving bowls. 

Spoon over the aubergine and chickpea curry and top with a dollop of yoghurt to finish.

Enjoy!