The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy jollof rice & aubergine traybake
It’s hot, it’s herby, it’s heavenly… it’s our take on the spicy West African rice dish. This version is a joyous plant-based jumble of aubergines, courgettes, red onions, tomatoes and rice in a garlicky, gingery, chilli-spiked tomato sauce. Brace yourself, it’ll knock your socks joll-off!
SWK: Source of fibre
Plants 7
SWK: Source of protein
one tray
Serving size
Ingredients
- 1 onion
- 1 handful of fresh coriander
- 1 courgette
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 1 aubergine
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh thyme
- 140g basmati rice
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 387
Protein: 12g
Carbs: 81g
Fat: 3.0g
Ingredients
- 2 courgette
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 1 chilli
- 2 aubergine
- 1 handful of fresh thyme
- 1 handful of fresh coriander
- 280g basmati rice
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 374
Protein: 12g
Carbs: 80g
Fat: 2.4g
Spicy jollof rice & aubergine traybake
It’s hot, it’s herby, it’s heavenly… it’s our take on the spicy West African rice dish. This version is a joyous plant-based jumble of aubergines, courgettes, red onions, tomatoes and rice in a garlicky, gingery, chilli-spiked tomato sauce. Brace yourself, it’ll knock your socks joll-off!
Cook time:
40 mins
Cuisine:
West African
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Peel & chop
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Halve the courgettes lengthways and slice into ¼cm-thick half-moons. Peel and thinly slice the onions, and peel and crush the garlic. Finely chop the ginger, and finely dice the chilli (deseed for less heat).
- Halve the tomatoes. Halve the aubergines lengthways, then score a diamond pattern into the cut sides, taking care not to slice all the way through to the skin. Finely chop the thyme leaves and half the coriander.
Build your bake
- Put the courgettes, onions, garlic, ginger and half the chilli (to taste) into a 25cm x 15cm ovenproof dish (a 30cm x 20cm one for 4 portions). Add the chopped coriander, rice, thyme, curry powder and passata.
- Crumble in the stock cube and pour in 300ml boiled water (600ml for 4 portions), then stir well.
Pop it in the oven
- Scatter the tomatoes over the dish and arrange the aubergine halves, cut-sides up, on top.
- Spritz with cooking spray and bake for 25-30 mins, gently stirring halfway through, until the rice is cooked and has absorbed most of the sauce.
Plate up
- To serve, scatter the bake with the rest of the coriander and sprinkle the remaining diced chilli (to taste) on top.