Roasted Aubergine and Chickpea Rogan Josh with Paneer
with coconut brown riceCalories
:Ā
1093 kcalProtein
:Ā
47.3g proteinTotal
:Ā
20 minutesDifficulty
:Ā
EasyVeggie
Quick
Vegan
Spicy
Family Friendly
High Veggie
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Aubergine
1 pack(s)
Chickpeas
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Coconut Milk
1 sachet(s)
Rogan Josh Curry Paste
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
250 grams
Pre-cooked Brown Rice
1 unit(s)
Scallion
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
(Contains: Milk)
Nutrition Values
Energy (kJ)4574 kJ
Energy (kcal)1093 kcal
Fat49.3 g
of which saturates30.3 g
Carbohydrate100.6 g
of which sugars32.1 g
Dietary Fiber20.6 g
Protein47.3 g
Salt8.1 g
Potassium255.8 mg
Calcium14.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Sieve
ā¢Grater
ā¢Baking Sheet with Baking Paper
ā¢Pan with Lid
Cooking steps
1
- Preheat your oven to 240Ā°C/220Ā°C fan/gas mark 9.
- Trim the aubergine, then cut into roughly 1cm pieces. Pop onto a lined baking tray.
- Toss with oil, half the North Indian spice mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 18-20 mins. Turn the tray halfway through.
2
- Peel and grate the garlic (or use a garlic press). Trim and thinly slice the scallion. Chop the paneer into 2cm cubes.
- Drain and rinse the chickpeas in a sieve.
- Place a pan over medium-high heat. Fry the paneer for 6-8 mins.
- Add the garlic, remaining North Indian spice mix, chopped tomatoes, stock, chickpeas and a pinch of sugar.
- Cover and cook, 6-8 mins. Stir through the rogan josh and remove from the heat. Season to taste with salt and pepper.
3
- Meanwhile, place a pot over medium-high heat.
- Rinse the rice to remove excess starch.
- Once hot, add the rice and coconut milk to the pot.
- Bring to a simmer and cook for 4-5 mins, stirring occasionally. Season to taste with salt and pepper.
4
- Stir the roasted aubergine, mango chutney, and a knob of butter into the curry, then taste and add salt and pepper as needed.
- Share the coconut rice and aubergine curry between bowls.
- Scatter over the sliced scallion.
