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.
Aubergine & Tomato Curry with Brown Rice & Kefir
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this fragrant curry is a bowlful of comfort, packed with vibrant ingredients! You'll roast gooey aubergines until golden, then stir into a fiery Sri Lankan-style curry, bursting with sweet tomatoes and leafy spinach, and made extra creamy by swirls of Bio&Me’s natural & creamy kefir (containing 18 different culture strains). Serve alongside fluffy brown rice and top with toasted cashews for the perfect crunch!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 250ml natural kefir (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 4 tbsp tomato purée
- 80g baby spinach
- 200g baby tomatoes
- 2 onion
- 30g cashew nuts (Nuts)
- 2 tbsp sesame oil (Sesame)
- 3 aubergine
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 456
Protein: 12g
Carbs: 61g
Fat: 19g
Aubergine & Tomato Curry with Brown Rice & Kefir
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this fragrant curry is a bowlful of comfort, packed with vibrant ingredients! You'll roast gooey aubergines until golden, then stir into a fiery Sri Lankan-style curry, bursting with sweet tomatoes and leafy spinach, and made extra creamy by swirls of Bio&Me’s natural & creamy kefir (containing 18 different culture strains). Serve alongside fluffy brown rice and top with toasted cashews for the perfect crunch!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- 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 sieve & a measuring jug
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the aubergines
- Meanwhile, dice the aubergines into 2cm chunks, then add to the lined baking tray
- Drizzle with the sesame oil and toss with a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Toast the cashews & prep
- Heat the large frying pan on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Finely dice the onions. Halve the tomatoes. Rinse the spinach
Build the flavour
- Return the large pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, tomato puree, Sri Lankan spice and ginger & garlic paste. Cook for another 2 mins, until fragrant
- Stir in 200ml water and the stock. Bring to the boil and simmer for 4-5 mins, until thickened
Finish & plate up
- When ready, stir the roasted aubergine and spinach into the curry. Simmer for 1 min, then remove from the heat and stir in the kefir. Season to taste
- Share the rice between bowls, topped with the aubergine curry. Garnish with the toasted cashews
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