Roast Chickpeas + Aubergine Curry

As the weather slowly changes to cooler temperatures, we find ourselves naturally craving more wholesome and comforting food. And nothing spells comfort more than a hearty helping of curry. Its soul food, and when it features a coconut milk base, it feels so much like home and a warm hug from my mum. This is a simple vegan curry featuring two of my favourite additions - chickpeas + aubergine. Roasting them before adding into the curry adds an elevated smokiness to the dish that makes it all the more interesting, and will have you coming back for more!

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Ingredients

For the roast vegetables

  • 1 aubergine

  • 1 tin chickpeas

  • 1 tbsp olive oil

  • 1 tsp turmeric powder

  • 1 tsp black pepper

  • Salt to taste

For the curry

  • 1 tbsp olive oil

  • 1/2 tsp cumin seeds

  • 10-12 curry leaves

  • 2 bird’s eye chillies, chopped finely

  • 1 clove garlic, sliced

  • 1 medium red onion, sliced

  • 2 tomatoes, quartered

  • 1/2 tsp turmeric powder

  • 1 tsp curry powder

  • 1 cup coconut milk

  • 1 cup water

  • 1 cup spinach

  • Salt to taste

Method of Preparation

  1. Pre-heat the oven to 200°C fan.

  2. Slice the aubergine, sprinkle some salt over it and allow it to sweat for ~10 minutes. Pat the aubergine slices dry with a kitchen towel, and then dice. Mix together 1/2 tbsp olive oil + 1/2 tsp turmeric powder + 1/2 tsp black pepper + salt to taste. Toss the aubergine in the spice mix. Transfer to a lined baking tray, covering half the space.

  3. Drain the chickpeas and dry on kitchen towels. Transfer to a mixing bowl. Add 1/2 tbsp olive oil + 1/2 tsp turmeric powder + 1/2 tsp black pepper + salt to taste, and mix well. Transfer to the remaining half of the baking tray.

  4. Roast the aubergine + chickpeas for 25 minutes.

  5. To a saucepan on medium heat add 1 tbsp olive oil. Add the cumin seeds + curry leaves. Wait for it to crackle before adding the chillies + garlic. Sauté for a minute, then add the onion + some salt. Sauté till the onions soften and turn light pink. Add the tomatoes. Allow it to cook for a minute, then add 1/2 tsp turmeric powder + 1 tsp curry powder and sauté for ~2 minutes. Add the coconut milk + water. Bring to boil, then simmer + cover and cook for ~20 minutes. Add the roast vegetables to the saucepan. Bring to boil, then simmer + cover and cook for ~20 minutes again.

  6. Remove the lid, and increase the heat to medium. Add the spinach, and gently fold into the curry. Turn off the heat.

  7. Serve hot with rice or flat breads.