Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. It’s so delicious when it’s paired with Thatchers Vintage cider, served over white rice and garnished with chopped fresh parsley leaves.
I love making a good vegetable curry! Curries are easy to make, comforting, always made with lots of vegetables and everyone in our family loves curry! This vegan aubergine and chickpea curry is one of my all time favourite curries, it’s usually my husband who makes it as it’s his recipe but this recipe has been passed on to the whole family. My sister makes it for her kids, and I cook it as well when my husband is too busy to cook.
I gotta admit though, my husband knows how to PERFECT this aubergine and chickpea curry and probably makes it a little bit tastier than I do. So I’ve asked him to give me his exact recipe to share it with my readers on the blog, I also asked him which cider it went well with and he said Thatchers vintage cider as this curry is a bit spicy but comforting.
PAIRING CIDER AND FOOD
Rich and oak aged Thatchers vintage cider is deep in colour and flavour. It goes very well with meaty dishes, spicy curries and comfort food like lasagna and pies. We pair this aubergine and chickpea curry with Thatchers vintage cider as the curry is quite spicy and the cider tastes so good when paired with this cider
Thatchers vintage is medium dry, fresh and soft sparkling. It’s rich and golden in appearance, with a softly rounded aroma.
Last year, my sister wrote a blog post about pairing cider and food. She paired 4 kinds of Thatchers ciders with different dishes that go very well with these ciders.
Thatchers cider is a family run business, they have been making cider at Myrtle farm in Somerset for over 100 years and passing over the secrets of making great cider from generation to generation.
Now let’s talk about the aubergine and chickpea curry recipe. My favourire thing about this curry? The aubergine cubes are seasoned with salt and ground black pepper, then roasted in the oven until crisp and golden. They become crispy from the outside, but soft from the inside. They’re stirred in the curry at the end of the recipe, and I’m pretty sure that you will fall in love with the texture and the taste of the aubergines in this dish as much as I did!
HOW TO MAKE THE PERFECT AUBERGINE AND CHICKPEA CURRY
Step 1. Start by roasting the aubergines. Wash and cube the aubergines (I don’t peel and like to leave the skin on), then I throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
Roast in the oven on 200c for 20 minutes, flipping at least once while they’re being roasted.
Step 2. Peel and dice a yellow onion. Heat olive oil in a pan, then cook the onion until it becomes golden and transculent. Add minced garlic, cook for one more minute until fragrant.
Step 3. Add the spices. Adding spices early when cooking a curry will activiate the spices, and make your dish even more flavourful. I add curry powder, saffron and ground cumin.
Step 4. To make this curry a little spicy. Chop a chilli, and throw it in the pan.
Step 5. Add a can of chopped tomatoes, and your cooked chickpeas. I prefer to cook chickpeas at home from dried, I soak them overnight then cook them on the next day. However, if you don’t have much time then you could just use a can of chickpeas. Simply drain the chickpeas and you’re ready to go!
Step 6. Add coconut milk! This step is optional, but it’s also one of my favourite things about this recipe. Coconut milk will make your curry more creamy, and it will add so much to the flavour.
Step 7. Stir in the roasted aubergine cubes!
Make sure that you add the roasted aubergine at the end of the cooking process, as the aubergine cubes will be crispy. And adding them to the curry earlier can make them a bit soggy.
If the aubergine cubes start absorbing some liquid from the curry, they will become softer but will still be absolutely tasty so that’s not a problem. We usually make this curry in a big batch that will last us for at least 2 days, so we just reheat it on the next day to have for lunch or dinner.
Step 8. Serve it over white rice, sprinkle with chopped fresh parsley leaves. And pair it with a pint of Thatchers Vintage cider!
If you make this aubergine chickpea coconut curry following my recipe, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.
Aubergine and Chickpea Curry
- 1 large aubergine (eggplant)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/2 chilli chopped
- 1 tsp coriander seeds
- 1 tsp turmeric
- 1 tsp curry powder
- 1/4 chilli
- 1/2 tsp ground cumin
- 1 can chopped tomatoes
- 300 grams chickpeas cooked and drained
- 200 ml coconut milk
- 1 tsp salt
- 1 tbsp parsley chopped
- Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven on 200c for 20 minutes, flipping at least once while they're being roasted.
- Heat olive oil in a large pan, then cook the onion until it becomes golden and transculent. Add minced garlic, and cook for one more minute until fragrant.
- Add coriander seeds, cook for 30 seconds. Then add the rest of the spices and cook for 30 more seconds.
- Chop a chilli, and throw it in the pan.
- Add a can of chopped tomatoes, and your cooked chickpeas. Reduce heat, cover with lid and let it simmer for 10 minutes.
- Stir in coconut milk, cook for 1 more minute. Stir in the aubergine cubes and remove from heat.
This post is sponsored by Thatchers Cider. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.