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.
Chickpea & Aubergine Satay Curry with Brown Rice & Lime
Indulgent coconut, golden chickpeas, verdant pak choi – the whole family will love this easy take on Thai, starring sticky, nutty aubergine and fluffy brown rice. What’s more, it takes just 15 minutes to prep.
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 unwaxed lime
- 400ml coconut milk (Coconut, Water)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 6 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 460g chickpeas (Chickpeas, water, salt)
- 2 pak choi
- 2 pepper
- 200g brown rice (100% Brown Rice)
- 1 aubergine
Nutritional Information
Calories: 660
Protein: 19g
Carbs: 56g
Fat: 31g
Chickpea & Aubergine Satay Curry with Brown Rice & Lime
Indulgent coconut, golden chickpeas, verdant pak choi – the whole family will love this easy take on Thai, starring sticky, nutty aubergine and fluffy brown rice. What’s more, it takes just 15 minutes to prep.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Boil & roast
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, dice the aubergine into 2cm chunks and place onto the lined baking tray. Drizzle with 2 tsp oil, then season with salt and pepper. Roast for 20-25 mins, until golden and cooked through
Prep the veg
- Dice the pepper into 1cm chunks. Cut the pak choi into bite-sized pieces. Drain and rinse the chickpeas. Roughly chop the coriander
Simmer the curry
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 5-6 mins, until beginning to soften
- Add the chickpeas, ginger & garlic paste, Thai curry paste, peanut butter and tamari, and stir to coat the veg
- Stir in the coconut milk and 50ml water. Bring to the boil and simmer for 6-8 mins, until the sauce thickens
- Add the pak choi and half the coriander and cook for a final 2-3 mins, until the pak choi is soft. Stir in the aubergine and season to taste
Last bits & plate up
- Squeeze the juice from half the lime into the curry. Cut the remaining half into 4 wedges
- Serve the curry into bowls, with the rice alongside. Scatter over the remaining coriander and lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.