Dina Begum's roasted aubergine and paneer curry bowls recipe
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- Serves 4
- Takes 30 mins
- 519 calories / serving
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 2175kJ 519.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 58.3gProtein 21.3gFibre 7.4g
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Method
- 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.
- 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.
- 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.
- Cook once, eat twice tip: Use the leftover aubergine and paneer for Dina's tikka pittas recipe.
- See more Curry recipes
