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As part of the Hurst Virtual Festival,  it is curry night. We will be using aubergine as our principle ingredient to try our hand at creating a Southern Indian baked aubergine dish which sits perfectly alongside a zingy salad, chapati and a side dish of spiced roasted chickpeas.

I suggest you print off the step by step guide and get organised before hand in order that we can cook along together. Currently, this is my favourite ‘short of time’ recipe. So delicious you will never need to buy a shop bought curry sauce again!

Baked Aubergine and Coconut Curry with Roasted Chickpeas Serves 2

• 300g aubergines, sliced into rounds then quartered
• 2 tbsp olive oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 200ml canned or fresh chopped tomatoes
• 200ml coconut milk
• 1⁄2 small pack coriander, roughly chopped
• 1⁄2 teaspoon of coriander seeds
• Sprig of mint
• Salt and pepper to flavour
• Rice, chapatis or flatbread to serve

For the chickpeas
• 400g can chickpeas, drained
• 1 tsp rapeseed oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander

Step by Step Guide

1. Heat oven to 180C/160C fan/gas 4.

2. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander (1tsp each). Toss thoroughly until the chickpeas are entirely and evenly coated. Tip out onto a baking tray and bake for 25 mins. Halfway through the cooking time move them around the baking tray so they dry out evenly. The aim is that they emerge crunchy.

3. Toss the aubergines wedges in a roasting tin with 2 tbsp olive oil, season well with salt and pepper. Spread out so they are not touching. Turn them once during cooking time.

Roast for 20 mins or until dark golden and soft.

4. Heat the remaining oil in a non-stick pan (with a fitted lid) and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

5. Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Stir through most of the coriander.

6. Serve alongside rice or with chapatis, scattering with the remaining coriander. Distribute chickpeas over the top.

Serve alongside chapati and a garnish of fresh coriander, grated carrot and cucumber for a cooling side