This is a true melting pot of a dish. Seven-spice brings a rich, smoky, Middle Eastern vibe to this tray bake.
If fast, no-fuss deliciousness is your thing, this chickpea and aubergine seven-spice tray bake is the recipe for you. This meal will up your weekday cooking game and boost your confidence in the kitchen.
Chickpea and aubergine seven-spice tray bake ingredients
Make chickpea and aubergine seven-spice tray bake using a handful of fresh ingredients and pantry stapes:
For the curry paste
- Onion, garlic and fresh ginger: The base of all good curry pastes.
- Coriander (cilantro) stalks: I always use the stalks and the leaves from a bunch of coriander, The stalks are flavourful and it’s a waste to throw them away. Use the stalks in the paste and the leaves to garnish.
- Seven spice: A Lebanese rich and smoky blend of seven spices.
- Filtered water: To make the paste.
For the curry
- Passata rustica: For a rich, tomato sauce.
- Vegetable stock: I use Freja vegan broth for this recipe. Shop via this link and use the code THEFERTILITYKITCHEN for £5 off your entire order.
- Veggies: This veg-packed curry helps you reach your veg-eating goals with five types of veg – aubergine, sweet potato, chickpeas, cherry tomatoes and spinach.
- Cashews: Toasted cashews add a satisfying crunch.
- Coriander leaves: Garnish your curry with herby green goodness.
Lebanese seven-spice
I encourage you to make your own seven-spice blend, it couldn’t be easier – just five minutes and you’re done. Simply blend together black pepper, allspice, cloves, coriander, cinnamon, ginger and nutmeg.
How to make chickpea and aubergine seven-spice tray bake
This chickpea and aubergine seven-spice tray bake is very easy to make and only requires one-pan. Before you get started, preheat the oven to 180°C (350°F). Then follow these four simple steps:
- First make a curry paste: Place the onion, garlic, ginger, coriander stalks, seven-spice and water in a food processor and process to a paste.
- Next make the curry: Place the aubergine, sweet potato and chickpeas in a large ovenproof dish, drizzle with olive oil, add the curry paste and toss to coat well. Bake for 15 minutes or until the vegetables are starting to soften. Remove from the oven, add the passata and vegetable stock and mix well. Stir in the cherry tomatoes and return to the oven for 20-25 minutes or until the vegetables are soft and golden.
- Dry-fry the cashews: While the curry is in the oven, place the cashews in a small frying pan over a high heat and dry-fry for 3-4 minutes, or until golden brown, tossing frequently. Leave to cool, then roughly chop.
- Wilt the spinach: Top the curry with the spinach and leave to wilt in the oven for 2-3 minutes before stirring through.
That’s it! Scatter with coriander leaves and toasted cashews to serve.
More vegan curry recipes to try
I hope you enjoy this chickpea and aubergine seven-spice tray bake recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Chickpea and aubergine seven-spice traybake
This is a true melting pot of a dish. Seven-spice brings a rich, smoky, Middle Eastern vibe to this tray bake.
Servings: 4
Ingredients
For the curry paste
- 1 onion sliced
- 2 garlic cloves crushed
- Thumb-sized piece ginger peeled and finely grated
- 1 small bunch coriander stalks finely chopped
- 1 tbsp seven-spice
- 3 tbsp filtered water
For the curry
- 1 tbsp olive oil
- 1 x 680g jar passata rustica
- 250 ml vegetable stock
- 1 large aubergine (about 280g) cut into 1cm (½ inch) dice
- 1 medium sweet potato (about 225g) peeled and cut into 1cm (½ inch) dice
- 1 x 400g tin chickpeas drained and rinsed thoroughly
- 200 g cherry tomatoes (about 15) halved
- 100 g baby leaf spinach (2 large handfuls)
- 70 g whole raw cashews
- 1 small bunch coriander leaves roughly chopped, to serve
Instructions
- Preheat the oven to 180°C (350°F). First make a curry paste. Place the onion, garlic, ginger, coriander stalks, seven-spice and water in a food processor and process to a paste.
- To make the curry, place the aubergine, sweet potato and chickpeas in a large ovenproof dish, drizzle with olive oil, add the curry paste and toss to coat well. Bake for 15 minutes or until the vegetables are starting to soften. Remove from the oven, add the passata and vegetable stock and mix well. Stir in the cherry tomatoes and return to the oven for 20-25 minutes or until the vegetables are soft and golden.
- While the curry is in the oven, dry-fry the cashews over a high heat for 3-4 minutes, or until golden brown, tossing frequently. Leave to cool, then roughly chop.
- Top the curry with the spinach and leave to wilt in the oven for 2-3 minutes before stirring through. Scatter with coriander leaves and toasted cashews to serve.
Notes
Store leftover seven-spice in an airtight container for up to one month. Use to season meat or fish or to flavour cauliflower rice.
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Hi,
I’ve just making this and can’t work out where the coriander stalks and vegetable stock, which are mentioned in the ingredients, are used. Any help would be appreciated.
Thank you!
Hi, thanks for letting me know these ingredients were missing from the instructions. Sorry about that, I have updated the recipe now. I hope you worked it out and enjoyed the meal anyway. Thanks, Charlotte