Roasted Aubergine Curry
with wilted spinach and rice
This delicious veggie curry features smoky roasted aubergine and tender wilted spinach simmered in aromatic spices.
Tags:
Calorie Smart
•Veggie
Allergens:
Celery
•Milk
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Aubergine
1 unit(s)
Onion
1 sachet(s)
Korma Curry Paste
1 pack(s)
Passata
1 sachet(s)
Vegetable Stock
(Contains Celery)
150 grams
Rice
5 grams
Coriander
120 grams
Baby Spinach
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Chickpeas
Not included in your delivery
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)652 kcal
Energy (kJ)2730 kJ
Fat10.3 g
of which saturates2.9 g
Carbohydrate104.4 g
of which sugars18.2 g
Dietary Fiber12.7 g
Protein23.9 g
Cholesterol0 mg
Salt3.57 g
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
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper and sprinkle over the North Indian spice mix. Toss to coat, then spread out in a single layer.
- Roast the aubergine until golden brown and turning soft, 20-25 mins. Turn halfway through.
2
- While the aubergine cooks, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 10 mins.
- Remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Place a separate large pot over medium-high heat with a drizzle of oil.
- Once hot, add the onion and cook, stirring, until softened and turning brown, 5-6 mins.
- Drain and rinse the chickpeas in a sieve.
4
- Add the curry paste to the pot and cook, stirring, for 1 min.
- Add 350ml water, ½ tsp sugar (double both for 4p), vegetable stock powder, chickpeas and passata.
- Bring to the boil. Once boiling, lower heat to medium and cook until the sauce has reduced, 10-15 mins.
- Stir regularly to prevent sticking. Add a splash of water if the sauce becomes too thick.
- Season to taste with salt, pepper and sugar.
5
- Once the sauce has reduced, add the spinach a handful at a time, stirring until wilted, 2-3 mins.
- Roughly chop the coriander (stalks and all).
- Stir half the roasted aubergine, half the yoghurt and half the coriander into the curry.
- Taste and season with salt and pepper.
6
- Once everything is ready, fluff up the rice with a fork and divide between bowls.
- Top with the chickpeas, remaining roasted aubergine and remaining yoghurt.
- Finish with a scattering of the remaining coriander.
