Vegan Roasted Aubergine and Chickpea Curry
Roasted aubergine and chickpeas in a tomato curry with ginger, garlic, warm spices and coriander.
Source: Cupful of Kale ↗
Step by step
Step 1
Pre heat the oven to 180C/350F.
Step 2
Cut the aubergines in half length ways, then again and cut into 5 cm chunks. Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. Cook for 20-25 minutes, check after 10 minutes and give them a toss, if they look a little dry just add a bit more oil.
Step 3
Heat 2 tbsp of oil in a pan on medium heat and add the cumin seeds, chopped chilli and curry leaves. Cook for a couple of minutes until fragrant.
Step 4
Add the crushed ginger, crushed garlic and sliced onion. Cook until the onion has sweated and turns translucent.
Step 5
Add the ground cumin, curry powder, garam masala, turmeric and sugar. Give it a good mix.
Step 6
Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry.
Step 7
Check the aubergine. It should have crisped on the outside, and the flesh will be and soft and buttery.
Step 8
Add the aubergine to the curry and chopped coriander and stir.
Step 9
Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. Will keep in the fridge for 3-5 days in an airtight container.