How to make Spicy Mandras Curry with Maple roasted Aubergine


I’ve been having a hard time eating properly lately, partly because I’ve been in a terrible mood, and partly because I’ve been busy, so I decided to test out Mindful Chef’s recipe boxes.

This recipe serves two people.


  • 80g brown rice
  • 1 aubergine
  • 2 tsp maple syrup
  • 2 tbsp mantras spice paste
  • 1 red onion
  • 4cm fresh ginger
  • 1 bunch of coriander
  • 240g chickpeas
  • 400g chopped tomatoes
  • 80g baby spinach
  • 1 stock cube
  • 15g creamed coconut
  • 0.5 tsp turmeric

To begin, roast the aubergine.
Preheat the oven to 240 degrees Celsius.
Cut the aubergine into cubes and combine with maple syrup, 1 teaspoon spice paste, oil, and salt, stirring to coat evenly.

-Place it on a baking sheet and cook for about 25 minutes.

Boil the rice in salted water, then add the creamed coconut and turmeric to the boiling water.

After the rice has been boiled, stir in the turmeric coconut and continue to simmer to allow the rice to absorb the liquid.


  • chop onions, ginger and half of the coriander and fry until soft
  • add the rest of the spice paste and stir until evenly distributed

when everything starts getting soft add chickpeas, canned tomatoes and the stock cube

last but not lease add spinach and let it heat up until wilted

that’s it. the whole meal took me about 30min to prepare, has 604 calories, 18g Protein, 75g Carb, 24g Fat

blended frozen Bananas

crunch seeds and cacao nibs topping

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