• 1 tbsp rapeseed oil
  • 1 onion, peeled and chopped
  • 2 aubergines, washed and chopped into cubes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • ¼ tsp ground nutmeg
  • 1 tsp cumin seeds
  • 1 clove garlic, finely chopped
  • 1 tbsp tomato purée
  • 2 x 400g tinned tomatoes
  • 410g tin chickpeas in water, drained and rinsed
  • 200ml Italian passata
  • 200g basmati rice
  • 1 tsp runny honey
  • 1 green chilli, washed and finely chopped
  • 15g fresh coriander, washed and chopped
  • 14g fresh mint, washed and chopped
  • 1 tbsp olive oil


  1. 1

    Heat the rapeseed oil in a deep frying pan over a medium heat. Add the onion and aubergine and cook for 8 minutes. Add in the spices and garlic and cook for 2 more minutes.

  2. 2

    Stir in the tomato purée, tomatoes, chickpeas and passata, then simmer for 12-15 minutes. Add a little water if the curry is looking too thick.

  3. 3

    Meanwhile, put the basmati rice in a pan with 400ml cold water. Bring to the boil, then cover and simmer for 10-12 minutes.

  4. 4

    Add the honey and chilli to the curry and season with freshly ground black pepper. Stir through most of the coriander and mint just before serving. Divide the rice and curry between bowls and garnish with the reserved herbs and a swirl of oil to serve.

Nutritional Details

Each serving provides
  • Energy 1687kj 403kcal 20%
  • Fat 7.5g 11%
  • Saturates 0.9g 5%
  • Sugars 18.0g 20%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 306kj/73kcal

Each serving provides

12.2g carbohydrate 1.0g fibre 2.5g protein

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