Roasted Aubergine, Chicken and Chickpea Curry
with Toasted Coconut Rice and 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)
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
½ carton(s)
Chickpeas
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
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
260 grams
Diced British 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
Butter
Nutritional information
Utensils
Instructions
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.
Enjoy!
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.
