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Roasted Aubergine and Paneer Curry Bowls

Recipe

Ingredients

  • 400g paneer cut into 1.5cm cubes;
  •  2 large aubergines [about 250g each] cut into 1.5 cm slices;
  • 500g cooked wholegrain rice; 
  • 500g jar tikka masala cooking sauce;
  • 10g fresh coriander chopped.

Marinade

  • 2tsp garlic and ginger paste;
  • 2 tsp medium tikka curry powder;
  • ½ lime juiced;
  • 1 tbsp veg oil.

Method

  • Mix all the ingredients for the marinade in a bowl with a pinch of salt. 
  • Toss the paneer in a separate bowl with a third of the marinade.
  • Add the aubergines to the remaining marinade and stir to coat.
  • Set aside for 10 mins.
  •  Preheat oven to 180c and line 2 baking trays. 
  • Put the aubergines on one and the paneer on another.
  • Roast the aubergines for 20 mins turning halfway through, and the paneer for the final 10 mins.
  • Heat the rice and curry sauce. 
  • Drizzle the warm curry sauce over the remaining aubergine and paneer and scatter with coriander.

Serve with the rice.