Dinner · Indian

Aubergine & chickpea tikka traybake

Name: Aubergine & chickpea tikka traybake
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Aubergines; 2 Peppers; 2 Red onions; 2 tins Chickpeas, drained; 4 tbsp Tikka curry paste; 3 tbsp Olive oil; 300g Basmati rice; 100g Baby spinach; 1 Lemon; 15g Fresh coriander

Charred aubergine, chickpeas and tikka spice on one tray. The oven cooks, you do the rice.

Start to finish: 35 min
Hands-on: 16 min
In the fridge: 1 day
Freezes: Not well

VeganA little heatContains mustard

Ingredients

4 portions

2Aubergines
2Peppers
2Red onions
2 tinsChickpeas, drained
4 tbspTikka curry paste
3 tbspOlive oil
300gBasmati rice
100gBaby spinach
1Lemon
15gFresh coriander

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Cut the aubergines into 2cm chunks, the peppers into strips and the onions into wedges. Drain the chickpeas and pat them dry. Toss everything on your largest tray, or two, with the tikka paste, oil and a good pinch of salt.
2
Roast for 20 to 25 minutes, turning halfway, until the aubergine is soft all the way through and catching at the edges.
23 min, mostly hands-off
3
Meanwhile, rinse the rice and put it in a lidded pan with 450ml water and a pinch of salt. Bring to the boil, then cover and cook on the lowest heat for 10 minutes. Leave it off the heat, lid on, for 5 minutes more.
18 min, mostly hands-off
4
Take the tray out and stir the spinach through the hot veg until it wilts. Squeeze over half the lemon, scatter with the chopped coriander and serve with the rice and the rest of the lemon in wedges.

On the day

Spoon over the rice, with lemon wedges for squeezing. Leftovers make a good packed lunch the next day: cool the rice quickly, get it in the fridge within an hour and reheat everything until piping hot. Reheat rice only once.

Cook’s tip

Check the tikka paste label if you are cooking vegan. Some brands slip in ghee or cream.