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

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
  1. Take 1.5 tablespoon sunflower oil
  2. Get 1 large whole aubergine
  3. Prepare 1 medium onion - finely diced
  4. Make ready 2 large garlic cloves - minced
  5. Prepare 1 red pepper - very small diced
  6. Get Tin chickpeas - drained
  7. Make ready 50 g creamed coconut block (chopped into small pieces.)
  8. Make ready 1.5 teaspoons garam masala
  9. Take 1 teaspoon turmeric
  10. Take 0.5 teaspoon madras curry powder
  11. Make ready 0.5 teaspoon mild chilli powder
  12. Prepare 1.5 teaspoons ground coriander powder
  13. Get 0.5 teaspoon sea salt
  14. Get Handful chopped fresh coriander
  15. Make ready Handful flaked almonds. (Optional for garnish)
  16. Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Instructions 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 is going to wrap this up with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!