Aubergine and Cauli Keralan Curry

Keralan 'Chicken' Curry

4 servings
25 MIN
Easy
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Ingredients

160g Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
½ cauliflower, cut into florets
1 aubergine, cut into chunks
2 tbsp olive or vegetable oil
1 large onion, diced
3 tbsp Keralan curry paste
1 tsp turmeric
3 tbsp desiccated coconut
400ml Wunda Unsweetened
1 x 400g can chickpeas
large handful cherry tomatoes
1 lime, juiced
coriander leaves, chopped
260g basmati rice, steamed
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Keralan 'Chicken' Curry

Aromatic, spicy and creamy, this curry is so easy to make and a great alternative to well known and loved Indian curries. Why not dunk some naan bread into the sauce for an extra special treat.

Preparation

1. PRE-HEAT

Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.

2. ROAST

Coat the cauliflower and aubergine in 1tbsp of the oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, until everything is golden and tender.

3. BOIL

Soften the onion in the remaining oil in a large saucepan. Add the curry paste and allow to sizzle for a minute before adding the turmeric to the pan. Add the fillet pieces and cook for a couple of minutes until coated in the spices. Add desiccated coconut, Wunda, chickpeas, cauliflower and aubergine to the saucepan and bring to the boil. Turn off the heat and stir through the tomatoes.

4. SERVE

Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and digging in.

Nutritional Information
Typical values

Per Serving

Carbohydrate
76 grams
Energy
587 Kilocalories
Fat
22.6 grams
Protein
20.6 grams