Chickpea and eggplant coconut curry

149 total reviews

Chickpea and eggplant coconut curry

Chickpea and eggplant coconut curry

This plant-based, Indian-inspired dish is the total package: golden-brown eggplant and creamy chickpeas in a warm and friendly spiced tomato and coconut curry sauce, made tangy with lime juice and finished with a handful of baby spinach. Dish up on its own with flatbreads, over rice with dahl or with a full Indian spread of curries, chutneys and pappadums.  

Serve, scattered with fresh coriander, on its own or with any other Indian curry like butter chicken or roghan josh, with steamed basmati or coconut rice, chutneys and/or a cucumber raita on the side.

 

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

Eggplant (18%), coconut cream (18%) (coconut kernel extract, water), crushed tomatoes (tomato puree, citric acid), onion, baby spinach, cooked chickpeas (15%) (chickpeas, water), rice bran oil, lime juice, garlic, fresh coriander, salt, garam masala, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, canola oil, extra virgin olive oil, cane sugar, potassium chloride, parsley), kaffir lime leaves, coriander ground, cumin ground, fennel ground, paprika, sugar, turmeric, star anise

Serving Size: 300g Ave Quantity
Per Serving
Ave Quantity
Per 100g

ENERGY 1626 kJ 542 kJ
PROTEIN 10.8 g 3.6 g
FAT (TOTAL) 25.7 g 8.6 g
-SATURATED 18.8 g 6.3 g
CARBOHYDRATE 30.6 g 10.2 g
-SUGARS 10.2 g 3.4 g
SODIUM 706 mg 235 mg

Does contain:

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, tree nuts, wheat

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SIZE GUIDE

CLOSE

Serves 2

SERVES 2

600g- serves 2

To Cook

prep level
No Prep, Microwavable

DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minute. FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot. STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through. 

4.7
Rated 4.7 out of 5 stars
Based on 149 reviews
Total 5 star reviews: 113 Total 4 star reviews: 26 Total 3 star reviews: 9 Total 2 star reviews: 1 Total 1 star reviews: 0
93%would recommend this product
149 reviews
  • Laura N.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    13 seconds ago
    Delicious!

    Beautiful meal - will definitely order again!

  • Anna H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 days ago
    Curry done right

    You can taste the high quality spices, this isn't your average "vanilla" curry. Good portion size.

  • Susan B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Just right vegetarian

    This was the first Dinner Ladies meal we selected. It was just right.

  • maria e.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    5 months ago
    I love eggplant and this is one of my favorite veg dishes

    I have never tried so many vegetarian recepies before Dinner Ladies. I get all of them and have them as a main or as sides for meals with animal protein.

    I have it with veggie rice too. make my meal prep sooo quick.

  • Ali L.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    7 months ago
    Please bring it back!

    This was my all time favourite! Such a delicious curry and am so sad I can’t order it again.