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Dina Begum's roasted aubergine and paneer curry bowls recipe

Dina Begum's roasted aubergine and paneer curry bowls recipe

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Created by Dina Begum

Speedy midweek meal or Friday night fakeaway, Dina Begum's veggie paneer curry is going to hit the spot! It's ready in just half an hour, yet the bold, rich flavours suggest hours of marinating. What's more, there's leftovers to stuff into pittas for next day's dinner – see recipe, below. See method

Ingredients

  • 2 x 200g packs paneer, cut into 1.5cm cubes
  • 2 large aubergines (about 250g each), cut into 1.5cm slices
  • 2 x 250g packs microwave wholegrain rice
  • 500g jar tikka masala cooking sauce
  • 10g fresh coriander, chopped

For the marinade

  • 2 tsp garlic & ginger paste
  • 200g 0% fat Greek style yogurt
  • 2 tsp medium tikka curry powder
  • ½ lime, juiced​
  • 1 tbsp vegetable oil
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2175kj
    519kcal     26%

  • Fat

    21g 29%

  • Saturates

    9g 45%

  • Sugars

    13g 14%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 58.3g Protein 21.3g Fibre 7.4g

Method

  1. Mix all the ingredients for the marinade in a bowl with a pinch of salt. Put the paneer in a separate bowl and toss with a third of the marinade. Add the aubergines to the remaining marinade and stir through to coat; set aside for 10 mins.
  2. Preheat the oven to gas 6, 200°C, fan 180°C and line 2 baking trays. Put the aubergines on one and the paneer on the other. Roast the aubergines for 20 mins, turning halfway, or until tender. Bake the paneer for the final 10 mins.
  3. Meanwhile, heat the rice and curry sauce to pack instructions. Reserve a third each of the aubergines and paneer for the tikka pittas. Drizzle warm curry sauce over the remaining aubergine and paneer and scatter with coriander. Serve with rice.

Tip: Use the leftover aubergine and paneer for Dina's tikka pittas recipe.

See more Curry recipes

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