Creamy Aubergine Curry
with Mushrooms, Lentils and Potato
Meaty in texture, and mild in flavour, the mighty aubergine is the hero ingredient in this creamy vegetarian curry. Seasoned with our delicious North Indian spice blend and packed with juicy mushrooms, potatoes and protein-packed lentils, this is a dish that will nourish you from the inside out. Top with a good handful of freshly chopped coriander, a good squeeze of lime and you’re good to go. A real weeknight winner.
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
KNORR Vegetable Stock
1
North Indian Style Spice Mix
400
Coconut Milk
1
Baking Potato
1
Onion
1
Aubergine
(May contain Celery)
150
Chestnut Mushrooms
30
Tomato Puree
1
Garlic Clove
1
Lime
1
Ginger
1
Lentils
1
Coriander
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until the aubergine is soft in the middle and golden at the edge, 20-25 mins. Turn halfway through cooking.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press) and ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel!).
Heat a drizzle of oil in a large saucepan on medium heat. Add the mushrooms and a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomato purée and North Indian style curry powder. Stir and cook for 1 minute more.
Pour in the coconut milk and water (see ingredients for amount). Stir in the stock pot and the potato. Bring to the boil, cover with a lid and simmer until the potato is cooked, 20-22 mins. Stir every few minutes. Tip: The potato is cooked when you can easily slip a knife through.
While the curry cooks, drain and rinse the lentils in a sieve. Roughly chop the coriander (stalks and all). Halve the lime. Once the curry is cooked and the potato tender, add in the lentils and roasted aubergine and bring back to the boil. Stir in half the coriander.
Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with the remaining coriander sprinkled on top. Enjoy!
