Summer Charred Aubergine & Chickpea Curry

📝 Updated Cooking Method

🔪 1. Fire Up & Char the Aubergine

 Heat a griddle pan over a high heat (or fire up a BBQ). Slice your Lea Valley aubergine into bite-sized chunks and toss them with 2 tbsp of olive oil, 1 tsp of ground cumin, and ½ tsp of sea salt flakes 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 1 tbsp of coconut oil (or cooking oil) in a deep skillet or Dutch oven over a medium heat. Add your two finely chopped brown onions and sauté for 5 minutes until soft and translucent. Stir in 3 minced cloves of garlic, 1 tbsp of finely grated fresh ginger, and your pantry curry paste. Cook for an additional 2 minutes until beautifully fragrant.

🍲 3. Simmer the Light Broth

Pour in the coconut milk and crumble in your vegetable stock cube along with 150ml of water, using your wooden spoon to gently scrape up any flavorful, caramelized bits stuck to the bottom of the pan. Bring to a gentle simmer, then fold in your drained chickpeas. Simmer uncovered for 10 minutes to allow the sauce to thicken and combine.

🥬 4. Introduce the Summer Greens & Petit Pois

Slice your courgettes into half-moons. Open and drain your canned petit pois. Drop the courgettes and the drained petit pois directly into the simmering coconut curry base. Cook for just 3–4 minutes. Because the canned petit pois are already perfectly tender, they just need to flash-heat through while the courgettes soften slightly, retaining their bright emerald color.

🌿 5. The Refreshing Finish

Gently fold the charred aubergines back into the curry pan just for 60 seconds to warm them through. Remove the pan from the heat entirely. Squeeze in your fresh lime juice to cut through the coconut richness, then scatter roughly torn fresh coriander and finely sliced fresh chili over the top if using. Serve hot over a small bed of fluffy basmati rice or alongside warm flatbreads!