I love spices. I have over 30 different kinds of spices and seasonings in my kitchen. One of my favourite things to do when I am traveling is to find local spices to take home and try. So a theme all about spices was right up my alley. Now some people hear the work spicy and they instantly think of spicy hot, but spicy foods can mean so much more then just hot. It is also about flavour.
Now I have wanted to add to my retour or Indian recipes for a while but to be honest it is one of those cuisines that does sometimes intimidate me, especially veggies ones. I have had some bad experiences with recipes turning out not so great so I have hesitated delving as deep as I would like into that culinary world. But I had some aubergines that were calling for me to do something unique with them so I decided today was the day.
I will admit that I questioned whether or not this would work, I don’t know why. I love aubergines, I love chickpeas there was no reason this wouldn’t taste good and yet I still doubted.
So what was the result?
This curry dish has now gone down as my all time favourite none meat curry dish that I have ever cooked at home. It is INCREDIBLE, so full of flavour you won’t know what hit you.
Aubergine and Chickpea Curry
4 cloves of garlic, minced
1 tsp minced ginger
2 red chillies, seeds removed and roughly chopped
1 Tbsp olive oil
1 medium onion, finely chopped
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
400g cooked chickpeas
400mL (15.5 oz) coconut milk
3-4 ripe tomatoes, roughly chopped
salt & pepper to taste
1/2 tsp garam masala
Chop up the aubergine and then place in a colander, set over the sink or a bowl and sprinkle with some salt. Mix well with your hands to ensure even coverage. Allow the aubergine to sweat for 20 minutes or so. Rinse the aubergine under cool water and then pat dry with some paper towel. Heat the oil over a medium-high heat in a deep, heavy based pan. Add the onion and cook for a couple of minutes until soft and fragrant but not yet coloured. Add the garlic, ginger and chillies and cook for 1-2 minutes, followed by the spices and cook for another couple of minutes.
Add aubergine to the pot, stir to coat well in the spice mixture, reduce the heat by half and cover with a lid allowing the aubergine to soften – about 10 minutes.
Remove the lid and cook for another 20 minutes until the curry thickens. Season to taste with salt, pepper and garam masla.
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
- 800g (28oz) aubergine (about 4-5 small-medium sized aubergine) cut into small cubes
- 4 cloves of garlic, minced
- 1 tsp minced ginger
- 2 red chillies, seeds removed and roughly chopped
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- ½ tsp ground turmeric
- 400g cooked chickpeas
- 400mL (15.5 oz) coconut milk
- 3-4 ripe tomatoes, roughly chopped
- salt & pepper to taste
- ½ tsp garam masala
- Chop up the aubergine and then place in a colander, set over the sink or a bowl and sprinkle with some salt. Mix well with your hands to ensure even coverage. Allow the aubergine to sweat for 20 minutes or so.
- Rinse the aubergine under cool water and then pat dry with some paper towel. Combine the garlic, ginger and chillies in a mortar and pestle and work into a paste.
- Heat the oil over a medium-high heat in a deep, heavy based pan. Add the onion and cook for a couple of minutes until soft and fragrant but not yet coloured. Add the garlic, ginger and chillies and cook for 1-2 minutes, followed by the spices and cook for another couple of minutes.
- Add aubergine to the pot, stir to coat well in the spice mixture, reduce the heat by half and cover with a lid allowing the aubergine to soften – about 10 minutes.
- Stir and add the chickpeas, tomatoes and coconut milk.
- Remove the lid and cook for another 20 minutes until the curry thickens. Season to taste with salt, pepper and garam masala.