Summer Charred Aubergine & Chickpea Curry

Name: Summer Charred Aubergine & Chickpea Curry
Brand: Farm Direct
Price: 8.71 GBP
Availability: InStock

£10.25

£8.71

Recipe Bag

Serves 4 @ £2.18 per person

A vibrant, lightened-up twist on the classic curry. Replacing heavy sauces with a lighter

coconut broth, adding a smoky char to the aubergines, and finishing with crunchy,

seasonal green produce and fresh herbs.

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You will receive:

1 x Lea Valley Aubergine (apx. 380g, £3.66/Kg)
1 x Chick Peas (400g)
1 x Courgettes, green (300g)
1 x Root Ginger (250g)
1 x Fresh Coriander (apx. 100g)
1 x Coconut Milk (400g)
1 x Brown Onions (125g)
1 x Broad Beans (200g)
1 x Recipe Card Summer Charred Aubergine & Chickpea Curry
1 x Veg Stock Cube (1 x 10g)
1 x Garlic Bulb (50g x 1)

You will need to provide:

2 tbsp olive oil (for grilling)

1 tbsp coconut oil (or regular cooking oil)

1 tsp ground cumin

½ tsp sea salt flakes

200ml vegetable stock

Method

1. Fire Up & Char the Aubergine

Heat a griddle pan over a high heat (or fire up a BBQ). Toss the

aubergine pieces with the olive oil, ground cumin, and sea salt

until evenly coated. Grill for 4–5 minutes on each side until

distinct char lines form and the texture softens. Set aside.

2. Build the Aromatic Foundation

Melt the coconut oil in a deep skillet or Dutch oven over a

medium heat. Add the chopped onion and sauté for 5 minutes

until soft and translucent. Stir in the minced garlic, grated

ginger, and curry paste. Cook for an additional 2 minutes until

beautifully fragrant.

3. Simmer the Light Broth

Pour in the light coconut milk and vegetable stock, using your

spoon to gently scrape up any flavorful browned bits from the

bottom of the pan. Bring to a gentle simmer, then fold in the

drained chickpeas. Simmer uncovered for 10 minutes to allow

the flavors to combine.

4. Introduce the Summer Greens

Add the sliced courgettes and sugar snap peas directly to the

simmering broth. Cook for just 3–4 minutes. You want them

cooked through but still retaining their bright green pop and a

satisfyingly crisp texture.

5. The Refreshing Finish

Gently fold the charred aubergines back into the curry just to

warm them through. Remove the pan from the heat entirely. Stir

in the fresh lime juice and scatter the roughly torn mint,

coriander, and fresh chili over the top.

Chef's Summer Tips

Serve it Light: Perfect over a small bed of fluffy basmati rice, or

skip the grain entirely and serve alongside lightly charred

flatbreads perfect for dipping.

The Leftover Transformation: This dish is incredible served

cold or at room temperature the next day! Toss leftovers with a

drizzle of extra olive oil and a spoonful of cold coconut yogurt for

a refreshing summer lunch.