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.