Roasted Aubergine, Chicken and Chickpea Curry
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Roasted Aubergine, Chicken and Chickpea Curry

Roasted Aubergine, Chicken and Chickpea Curry

with Toasted Coconut Rice and Yoghurt


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

1 unit(s)


(May contain Celery)

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

½ carton(s)


15 grams

Desiccated Coconut

50 grams

Rogan Josh Curry Paste

1 sachet(s)

North Indian Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

240 grams

Diced Chicken Breast

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3631 kJ
Energy (kcal)868 kcal
Fat28 g
of which saturates13.7 g
Carbohydrate101.1 g
of which sugars25.7 g
Protein48.3 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Lidded saucepan
Small Bowl
Large Frying Pan



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

Trim the aubergine, then halve lengthways. Cut each half into four long strips, then 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 the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.


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 0.25 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).


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

Drain and rinse the chickpeas in a sieve.


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.

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


Once the oil is hot, add the diced chicken. Cook until browned all over, 5-6 mins. 

Add the garlic, rogan josh curry paste and North Indian style spice mix, stir-fry, 1 min. 

Next, stir in the passata, 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, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.


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 chicken, aubergine and chickpea curry and top with a dollop of yoghurt to finish.



Step 5 MOD: If you’re adding chicken, add it to the pan before the garlic. Fry, 5-6 mins, then add the garlic and other ingredients and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.