Chicken, Roasted Aubergine and Chickpea Curry
with Yoghurt and Garlic Naan Bread
This veg-filled Chicken, Roasted Aubergine and Chickpea Curry combines rogan josh curry paste, warming North Indian spices and mango chutney for full-on flavour. Scoop up with naan breads or cool things down with the yoghurt!
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.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
3 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
1 sachet(s)
North Indian Style Spice Mix
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
240 grams
Diced British Chicken Breast
Not included in your delivery
150 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Garlic Bread
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
When the aubergine is about halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add half the garlic, the North Indian style spice mix and rogan josh curry paste. Fry until fragrant, 1 min.
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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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.
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 (see pantry for amount) through the sauce until melted.
Spoon your aubergine curry into bowls and top with a dollop of yoghurt.
Serve with the garlic naan alongside.
Enjoy!
