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.
Burnt aubergine curry with toasty cumin pancakes
Indian-style homemade pancakes, made with chickpea flour and cumin, are worth the extra bit of effort. Especially when you pair ‘em with our aubergine and spinach curry, black rice and lemony yoghurt.
Prep in 10
1/3 daily fibre
Serving size
Ingredients
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 unwaxed lemon
- 1 onion
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 smoked garlic cloves
- 2 tsp cumin seeds
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp Sri Lankan spice mix (coriander, fenugreek, cumin, fennel, cayenne, cinnamon, cardamon, curry leaves, clove)
- 10 tbsp chickpea flour (chickpea flour (100%))
- 1 handful of fresh coriander
- 160g black rice (black rice (100%))
- 160g baby spinach
- 2 aubergine
Nutritional Information
Calories: 466
Protein: 17g
Carbs: 48g
Fat: 23g
Burnt aubergine curry with toasty cumin pancakes
Indian-style homemade pancakes, made with chickpea flour and cumin, are worth the extra bit of effort. Especially when you pair ‘em with our aubergine and spinach curry, black rice and lemony yoghurt.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Rinse the rice, then place in a saucepan with 900ml lightly salted boiling water. Simmer for 30-35 mins, then drain.
- Quarter the aubergines lengthways. Toss with 1 tbsp oil, season with sea salt and roast for 30 mins, until dark golden brown and very soft.
- Finely dice the onion. Finely slice the garlic. Heat a medium saucepan with 1/2 tbsp oil on a medium heat. Cook the onion for 5-7 mins, stirring occasionally, until softened. Add the garlic, spice blend and half the cumin. Season with sea salt and toast for a minute. Add the tomatoes and 200ml water; simmer for 8-10 mins, until thickened.
- Make the pancakes; whisk the flour with a little sea salt, the remaining cumin and 150ml water. Heat a medium, non-stick frying pan with 1/4 tbsp oil on a medium-high heat. Add half the batter and cook for 1-2 mins on each side, until golden. Transfer to a plate, cover to keep warm and repeat with the remaining batter, adding another 1/4 tbsp oil if needed. You should end up with 2 pancakes.
- Finely chop the coriander. Cut the roasted aubergines into thirds, removing the stem. Add to the sauce along with the coriander and spinach. Season generously with sea salt and black pepper.
- Roughly chop the peanuts. Combine the juice from the lemon with the yoghurt. Cut the pancakes in half and fold into wedges. Serve the curry with the rice, lemon yoghurt and pancakes. Garnish everything with the peanuts.
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