Chickpea & Aubergine Curry With Tomato Rice & Cultured Coconut
This plant-based curry is a walk in the park. You'll bash garlic, ginger and spices together to create an aromatic spice paste, then cook it with roasted aubergine and chickpeas. Serve with tomato rice and cultured coconut.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil half a kettle
Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces
Peel and finely slice your brown onion[s] finely
Add the chopped aubergine to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt
Put the tray[s] in the oven for 25 min or until the aubergine is soft and golden brown
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 5-6 min or until softened and starting to caramelise
Whilst the onion is cooking, peel and finely chop (or grate) your garlic, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Add the chopped garlic and ginger to a pestle & mortar with your ground cumin, tomato paste and curry powder and bash into a smooth paste (or pulse in a food processor!)
Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and stir it all together – this is your spice paste
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Once the onion has softened, add the spice paste to the pan and cook for 2-3 min or until fragrant
Once fragrant, add your vegetable stock mix with 125ml [165ml] [215ml] boiled water and your chopped tomatoes and cook for 2-3 min or until slightly thickened
Meanwhile, drain and rinse your chickpeas, add to the pan with the sauce and cook for 3-4 min
Add the roasted aubergine to the pan with your garam masala and a pinch of salt, give everything a good mix up and cook for a final 1-2 min or until everything's warmed through – this is your chickpea & aubergine curry
Chop your coriander finely, including the stalks
Dice your tomato[es] roughly
Add the diced tomatoes and chopped coriander to the rice with a pinch of salt and stir it all together – this is your tomato rice
Serve the chickpea & aubergine curry with the tomato rice to the side and dollop over your cultured coconut
Tip: For fancy presentation, press the rice into small bowl and turn out
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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