The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tbsp keralan spice blend (use half)
- 1 handful of fresh coriander (use half)
-
200g passata (use half)
-
4 tsp ginger & garlic paste (use half)
-
2 tsp tamarind paste (use half)
- 20g cashew nuts (use half) (Nuts)
-
250g steamed brown basmati rice (use half)
- 1 aubergine (use half)
-
230g chickpeas (use half)
- 1 onion (use half)
-
1 tsp nigella seeds (use half)
- 100g Tomatoes Baby Seasonal Mix (use half)
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 485Kcal |
| 357kJ | 2031kJ | |
| Fat | 3.2g | 18g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 9g | 53g |
| of which sugars | 2.7g | 15g |
| Protein | 2.6g | 15g |
| Salt | 0.24g | 1.4g |
| Fibre | 3.0g | 17g |
Ingredients
Ingredients
-
250g steamed brown basmati rice
-
2 tsp tamarind paste
- 20g cashew nuts (Nuts)
-
1 tbsp keralan spice blend
- 1 handful of fresh coriander
-
200g passata
-
4 tsp ginger & garlic paste
- 100g Tomatoes Baby Seasonal Mix
-
1 tsp nigella seeds
- 1 aubergine
-
230g chickpeas
- 1 onion
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 485Kcal |
| 357kJ | 2031kJ | |
| Fat | 3.2g | 18g |
| of which saturates | 0.5g | 3.1g |
| Carbohydrates | 9g | 53g |
| of which sugars | 2.7g | 15g |
| Protein | 2.6g | 15g |
| Salt | 0.24g | 1.4g |
| Fibre | 3.0g | 17g |
Chickpea & Tomato Curry with Cashew Rice & Tamarind Aubergine
Plump chickpeas and sweet tomatoes simmer in a creamy curry, infused with a warm Keralan spice blend. Dish up alongside nutty brown rice, toasted with cashews and fragrant nigella seeds. Top with gooey aubergine, coated in sticky tamarind paste. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium frying pan, a sieve & a measuring jug
Roast the aubergine
- Trim and slice the aubergine into 3cm wedges. Place onto the lined baking tray, toss with 2 tsp olive oil and season with salt and pepper. Roast for 18-20 mins / air fryer 14-16 mins, until soft and golden
- In the final 4 mins / air fryer 2 mins, toss the aubergine with half the nigella seeds and the tamarind
Do the prep
- Meanwhile, thinly slice the onion. Halve the tomatoes. Roughly chop the coriander. Drain and rinse the chickpeas
Build the curry
- Heat the medium saucepan with 1 tsp olive oil on medium heat. Once hot, add the onion and a generous pinch of salt. Cook for 4-5 mins, stirring often, until softened. Add the ginger & garlic paste, tomatoes and three-quarters of the Keralan spice and cook for a further 3-4 mins
- Add the chickpeas, passata, and 50ml water (25ml for 1 person). Bring to a simmer and cook for 3-4 mins, until thickened slightly. Season with salt and pepper
Make the cashew rice
- Heat the medium frying pan on medium-high heat. Once hot, add the cashews, remaining nigella seeds and remaining Keralan spice and toast for 1-2 mins, then add the rice, breaking it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Stir half the coriander through the chickpeas. Season to taste
- Share the chickpeas and rice between bowls, topped with the tamarind aubergine. Sprinkle with the remaining coriander to finish
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