Roasted Aubergine and Chickpea Rogan Josh Curry
with coconut brown rice
The quantities provided above are averages only.
Ingredients
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
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the aubergine, then cut into roughly 1cm pieces. Pop the aubergine onto a lined baking tray. Drizzle with oil, half the North Indian 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 the aubergine is soft and golden, 18-20 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Place a pan on medium-high heat.
Add the garlic, remaining North Indian spice mix, chopped tomatoes, stock, chickpeas and a pinch of sugar. Cover and cook for 6-8 mins. Then stir through the roganjosh and remove from the heat. Season to taste with salt and pepper.
Meanwhile, place a pot over medium-high heat. Once hot, add the rice and coconut milk. Bring to a simmer and cook for 4-5 mins, stirring occassionally. Season to taste with salt and pepper.
Stir the roasted aubergine, mango chutney, and a knob of butter into the curry, then taste and add salt and pepper as needed.
Spoon the coconut brown rice and aubergine curry into your bowls. Scatter over the sliced scallion.
