Roasted Aubergine and Chickpea Curry
with Toasted Coconut Rice and Yoghurt
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!
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
2
Garlic Clove
½
Chickpeas
1
Aubergine
(May contain Celery)
1
North Indian Style Spice Mix
15
Desiccated Coconut
150
Basmati Rice
50
Rogan Josh Curry Paste
1
Finely Chopped Tomatoes with Onion and Garlic
10
Vegetable Stock Paste
(Contains Celery)
40
Mango Chutney
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
½
Sugar for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
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.
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 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, 20-25 mins. Turn halfway through.
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.
Pour the water for the rice (see pantry 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).
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic and rogan josh curry paste and fry for 1 min more, then stir in the chopped tomatoes, veg stock paste, sugar and water for the sauce (see pantry for both amounts).
Stir through the chickpeas (see ingredients for amount), then simmer until the sauce has thickened, 10-15 mins.
When everything's ready, fluff up the rice with a fork and stir through the toasted coconut.
Stir the roasted aubergine, mango chutney and butter (see pantry for amount) through the curry, then taste and add salt and pepper if needed.
Spoon the rice and aubergine curry into your bowls and top with a dollop of yoghurt to finish.
Enjoy!
