Roasted Aubergine and Chickpea Curry
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Roasted Aubergine and Chickpea Curry

Roasted Aubergine and Chickpea Curry

with Yoghurt and Garlic Naan Bread

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!

Cereals containing gluten

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


serving amount

3 unit(s)

Garlic Clove

½ carton(s)


1 unit(s)


(May contain Celery)

1 sachet(s)

North Indian Style Spice Mix

50 grams

Rogan Josh Curry Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Garlic Bread

20 grams



Nutritional information

Energy (kJ)3583 kJ
Energy (kcal)856 kcal
Fat37.5 g
of which saturates10.5 g
Carbohydrate104.7 g
of which sugars26.9 g
Protein22.1 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray


Get Prepped

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 (see ingredients for amount).

Roast the Aubergine

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 half of 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, 25-30 mins. Turn halfway through.

Curry Up

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat.

Once hot, add half the garlic, the rogan josh curry paste and the remaining North Indian style spie mix. Fry for 1 min, then stir in the passata, veg stock paste and water for the sauce (see pantry for amount).

Stir through the chickpeas, then simmer until the sauce has thickened, 10-15 mins.

Garlic Naan Time

Meanwhile, pop the naans on a baking tray. 

Mix the olive oil for the garlic bread (see pantry for amount) and remaining garlic in a bowl, then drizzle over the naans.

When the aubergine has almost finished roasting, pop the garlic naans into the oven to warm through, 2-3 mins.

Combine and Stir

Once the aubergine is roasted, stir it through the curry along with the mango chutney, then taste and add salt and pepper if needed.

Mix the butter through the sauce (see pantry for amount) until melted.


Spoon your aubergine curry into bowls and top with a dollop of yoghurt.

Serve with the garlic naan alongside.