Roasted Aubergine and Chickpea Curry
with Yoghurt and Garlic Naan Bread
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
3 unit(s)
Garlic Clove
½ carton(s)
Chickpeas
1 unit(s)
Aubergine
(May contain Celery)
1 sachet(s)
North Indian Style Spice Mix
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
100 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.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve (see ingredients for amount).
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 half of 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, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat.
Once hot, add half the garlic, the rogan josh curry paste and the remaining North Indian style spie mix. Fry for 1 min, then 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.
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 through the sauce (see pantry for amount) until melted.
Spoon your aubergine curry into bowls and top with a dollop of yoghurt.
Serve with the garlic naan alongside.
Enjoy!
