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 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)
-
1 tbsp Keralan spice mix (use half)
-
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 | 83Kcal | 523Kcal |
| 347kJ | 2189kJ | |
| Fat | 2.5g | 16g |
| of which saturates | 0.4g | 2.8g |
| Carbohydrates | 9g | 54g |
| of which sugars | 2.5g | 16g |
| Protein | 2.8g | 18g |
| Salt | 0.22g | 1.4g |
| Fibre | 3.2g | 20g |
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 | 83Kcal | 522Kcal |
| 346kJ | 2183kJ | |
| Fat | 2.5g | 16g |
| of which saturates | 0.4g | 2.8g |
| Carbohydrates | 9g | 55g |
| of which sugars | 2.5g | 16g |
| Protein | 2.9g | 18g |
| Salt | 0.22g | 1.4g |
| Fibre | 3.2g | 20g |
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
Start with the aubergine
- Trim and slice the aubergine into 3cm wedges. Place onto a lined baking tray, toss with 1/2 tsp oil and season with salt and pepper. Bake for 18-20 mins / air fryer 8-12 mins,
- until soft and golden
- In the final 4-5 mins ./ air fryer 2-3 mins, toss the aubergine with half the nigella seeds and the tamarind and bake for the remaining time
Do the prep
- 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 oil on medium heat. Once hot, add the onion and a generous pinch of salt. Cook for 4-5 mins, stirring often, until starting to caramelise. 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 reduced. Season with salt and pepper
Make the cashew rice
- Heat the medium frying pan with 1/2 tsp oil 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 aubergine wedges. Sprinkle with the remaining coriander to finish
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