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
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 110g baby tomatoes
- 1 tsp turmeric
-
1 tsp nigella seeds(Nigella Seeds)
- 2 garlic clove
- 4cm fresh ginger
- 1 aubergine
-
230g chickpeas(Chickpeas, water, salt)
- ½ tsp chilli flakes
- 1 onion
- 1 tsp cumin seeds
- 20g cashew nuts (Nuts)
- 1 tsp fennel seeds (use half)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 505Kcal |
| 412kJ | 2114kJ | |
| Fat | 3.7g | 19g |
| of which saturates | 0.6g | 3.3g |
| Carbohydrates | 9g | 45g |
| of which sugars | 1.9g | 9.6g |
| Protein | 3.2g | 17g |
| Salt | 0.19g | 0.97g |
| Fibre | 3.5g | 18g |
Vegan
Prep in 10
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Aubergine & Tomato Tray-Bake Curry
with Cashew Rice
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Halve the tomatoes, finely chop the onion and finely chop or grate the ginger and garlic. Trim and slice the aubergine into 3cm wedges. Put the tomatoes, onion, ginger, garlic, fennel seeds, nigella seeds and the chilli flakes into a roasting tin. Add half the turmeric and half the cumin, drizzle with 1 tbsp oil and season to taste with sea salt and black pepper. Toss to coat, then bring the aubergine slices to the top.
- Cook in the oven for 30-35 mins, until the aubergine is soft and golden.
- Meanwhile, drain and rinse the chickpeas. Once drained, wipe the rice saucepan clean and reheat with 1/2 tbsp oil on medium heat. Add the peanuts and the remaining cumin and turmeric. Cook for 1 min, then add the chickpeas and rice. Cook for 1-2 mins, stirring to coat the rice in all the flavour and until the chickpeas are piping hot. Season with sea salt to taste.
- When ready, serve the rice on plates with the aubergine and roasted tomatoes alongside.
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