Eggplant & chickpea 'keema' with cumin & almond rice

30 MIN


Serving amount:
  • 1 chickpeas pack
  • 1 jasmine rice sachet
  • 1 keema curry paste pack
  • 1 slivered almond sachet
  • 1 cumin seeds bag
  • 1 eggplant
  • 1 capsicum
  • 2 tomatoes
  • 1 desiree potato
  • 1 brown onion *

Allergens: Garlic, onion, nuts (almonds)

Pantry staples: Cooking oil, salt

Specialised equipment: Lined baking tray

Chef's note: Keema is usually a minced meat curry but we have substituted this for eggplant. The eggplant works well to absorb all the flavours of the curry perfectly 

* Use only half of the onion provided. 


1. Prepare the ingredients

Preheat oven to 190C fan forced. Wash the vegetables. Cut the eggplant into 2cm cubes. Thinly slice the onion* and capsicum. Cut the potato into 1cm dice. Drain the chickpeas. Grate the tomato.

2. Cook the eggplant

Combine the eggplant with a generous splash of oil and a pinch of salt. Transfer to a lined baking tray and cook in the preheated oven for 20 minutes or until cooked through and golden. 

3. Cook the onion and potatoes

Meanwhile, heat a splash of cooking oil in a frying pan over medium heat. Add the onion and potatoes and cook, stirring often, for 5 minutes or until the potatoes have softened slightly.

4. Add the curry paste and tomato

Add the tomato and a splash of water and simmer for 5 minutes or until slightly reduced. You may need to add more water if needed.

5. Add the capsicum, chickpeas and eggplant

Add the capsicum and chickpeas and cook for 5 minutes or until vegetables are soft. If the potatoes need longer cooking, you can place a lid on the curry. Add the eggplant and 2 teaspoons of butter per person and cook for a further 2 minutes or until the butter is melted and mixed through. Season to taste.

6. Cook the rice

Meanwhile, bring a saucepan of water to the boil. Wash the rice with cold water 3 times. Add the rice to the boiling water for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, strain through a sieve.

7. Toast the cumin seeds and almonds

Toast the cumin seeds in a dry frying pan for 1 minute or until aromatic. Remove then add the almonds and toast for 2 minutes or until lightly browned. Mix the cumin seeds and almonds through the cooked rice. 

8. To serve

Divide the eggplant keema between dishes and serve with the cumin and almond rice.