🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
  1. Prepare 1.5 tablespoon sunflower oil
  2. Prepare 1 large whole aubergine
  3. Get 1 medium onion - finely diced
  4. Take 2 large garlic cloves - minced
  5. Make ready 1 red pepper - very small diced
  6. Take Tin chickpeas - drained
  7. Get 50 g creamed coconut block (chopped into small pieces.)
  8. Prepare 1.5 teaspoons garam masala
  9. Prepare 1 teaspoon turmeric
  10. Make ready 0.5 teaspoon madras curry powder
  11. Get 0.5 teaspoon mild chilli powder
  12. Take 1.5 teaspoons ground coriander powder
  13. Prepare 0.5 teaspoon sea salt
  14. Prepare Handful chopped fresh coriander
  15. Prepare Handful flaked almonds. (Optional for garnish)
  16. Make ready 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Steps to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
  1. Heat the oven to 200deg C place the whole aubergine on a roasting tray and coat with 0.5 tablespoon of the sunflower oil. Roast in the oven for 45 minutes until soft and set aside.
  2. Gently fry the onion and garlic on a low heat for 10 minutes til soft and translucent. (add a little water to simmer and stop them burning)
  3. Turn the hob to a medium heat. Add in the diced pepper and cook for a further 5 minutes. - Tip in the spices and fry for a minute or two until fragrant. (Don’t burn them)
  4. Tip in the tinned tomatoes and simmer for 10 minutes. - Add the creamed coconut to the middle of the pan, melt it down & stir in. Pour in 1.5 tins (from the tomatoes) full of water.
  5. Heat til bubbling then add the chickpeas, cover and leave to simmer for 15 minutes.
  6. While the curry is simmering, split the aubergine in half and scoop out the flesh. Shred it with two forks and add into the curry for 2 minutes at the end.
  7. Now stir in the chopped coriander & sprinkle over the almonds. - I served with fluffy mushroom rice, flatbreads and crispy, roasted, spiced potatoes. - (Recipe for these will be in a separate post)

So that’s going to wrap it up for this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!