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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

This Roasted Aubergine and Chickpea Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 650 calories
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

Echalion Shallot

2

Garlic Clove

½

Chickpeas

1

Aubergine

(May contain Celery)

15

Desiccated Coconut

150

Basmati Rice

2

Curry Powder Mix

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

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Nutritional information

Energy (kcal)595 kcal
Energy (kJ)2490 kJ
Fat12.7 g
of which saturates7.5 g
Carbohydrate101.3 g
of which sugars26.5 g
Protein18.5 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Baking Tray
Bowl
Grill Pan
Medium Saucepan
Lid

Instructions

Get Prepped
1

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

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, 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 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).

Make the Curry
5

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. Add the garlic and curry powder and fry for 1 min more, then stir in the chopped tomatoes, onion marmalade, veg stock paste and water for the sauce (see ingredients for amount).
Stir through the chickpeas (see ingredients for amount), then simmer until the sauce has thickened, 10-15 mins.

Finish and Serve
6

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 to finish. Enjoy!