October 20, 2024

AUBERGINE AND CHICKPEA CURRY

Discover my aubergine and chickpea curry, an easy, crowd-pleasing dish that’s as nourishing as it is delicious…

A Vegan Curry: Aubergine and Chickpeas

Oh miam! Since I moved to London, I have become quite the curry enthusiast. The bold taste in every dish has completely won me over. I must admit, it has been a wonderful culinary adventure exploring the various curries this city has to offer. Among my favourites, there’s one that always brings a smile to my face: an aubergine and chickpea curry. What’s particularly pleasant is how simple it is to prepare, yet it bursts with spiciness in every bite. The fact that it is vegan makes it perfect for sharing with anyone, no matter their dietary preferences.

As someone who loves hosting, I find this curry ideal for dinner parties or casual gatherings. You can let it gently simmer away as you enjoy time with your guests, filling the kitchen with that aroma of spices. There’s something magical about having a dish cooking in the background while laughter and conversation flow, don’t you think so?

Why Aubergine and Chickpeas Are the Perfect Pair

Aubergines are such a wonderful vegetable. They have a soft, creamy texture when cooked, which pairs beautifully with the robust, slightly nutty hint of chickpeas. I love how they soak up all the spices and meld together, creating a hearty dish. It’s comforting, filling, and has that perfect balance of textures. Chickpeas, on the other hand, are packed with protein, making this curry a wholesome, nutritious option that satisfies without feeling too heavy.

In the colder months, I often find myself craving this particular curry. The warming spices work like a cozy blanket on a chilly evening. And in the summer, the magic still hold up, making it a year-round favorite.

Curry’s Roots in India

The idea of curry goes way back to the Indus Valley Civilization (around 3300-1300 BCE), where people used spices like cumin, fennel, and tamarind in their cooking.
The curry leaf, which grows in South India and Sri Lanka, has been a basic in South Indian dishes for thousands of years.

The Word “Curry”

The word “curry” comes from the Tamil word “Kari,” meaning a sauce or something you eat with rice.
It first appeared in writing in the 17th century, in a Portuguese cookbook written by people working for the British East India Company.
The English version, “currey,” popped up in 1747 in a famous cookbook called The Art of Cookery made Plain and Easy by Hannah Glasse.

Curry’s Evolution Over Time

The Mughal Empire, starting in the 1500s, left a big mark on curry, especially in North India.
When Portuguese traders brought chili peppers from the Americas in the 16th century, Indian curries became even spicier.
The British were key in spreading curry beyond India:
- They brought curry to Britain in the 1700s.
- They even invented “curry powder” to recreate Indian hint at home.

Curry Travels the World

As people moved and traded, curry spread across the globe:
- Indian indentured workers brought it to the Caribbean in the 1800s.
- In South Africa, curry dishes became popular thanks to Indian migrants during colonial times.
- Japanese curry (called kare raisu) was introduced by British traders in the mid-1800s and became a national favourite.

Today, curry has become so ingrained in British cuisine that it’s hard to imagine a London without its iconic curry houses…

My personal touch

This particular aubergine and chickpea curry might not be traditional in the sense of historical recipes, as I have taken a few liberties, making it easier to cook at home while maintaining those authentic taste that make curry such a joy to eat. The best part is that it’s highly adaptable; you can always tweak the spice levels or add different vegetables based on what you have in your pantry.

My Wine Pairing Tip: Béarn Rosé

Now, let’s talk wine. I know, I know, pairing wine with curry might not be the most traditional choice, but I firmly believe that a good rosé can do the trick!. For this aubergine and chickpea curry, I recommend a Béarn Rosé from the South West of my adoring France.

What Béarn rosé looks and tastes like

Color: Light pink to salmon.
Style: Usually light and refreshing.
Aromas: Often has fruity scents like strawberry and raspberry.

Where It is Made

Region: Béarn, in the foothills of the Pyrenees mountains in southwestern France.
Grapes: Usually made from a mix of local grape varieties, such as:
- Tannat
- Cabernet Franc
- Cabernet Sauvignon
- Manseng Noir

How It is Made

Béarn rosé is usually made by gently pressing red grapes and fermenting the juice without letting the skins stay too long. This gives it its light color.

Though Béarn rosé isn’t as famous as other French rosés, it has a special taste that reflects the local grapes and the magnificent region of southwest…

An Easy Dish with Maximum Impact

What I adore most about this curry is its simplicity. You do not need to be a master chef to make it. The ingredients are easy to find, and the cooking process is relaxed, perfect for when you are entertaining guests or simply want a comforting meal at the end of a busy day.

The best part? As it simmers on the stove, the tastiness deepen and meld together. You will end up with a dish that tastes like you have spent hours on it when, in reality, you’ve had time to enjoy a glass of wine and some good conversation while it cooks.

So, cheers to good food, great company, and, of course, a lovely glass of Béarn rosé!

Gather your friends for a curry!

You may wish to discover or rediscover some different vegan versions!

What about a Jerusalem artichoke curry or an easy cauliflower curry?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)