Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Prepare 1.5 tablespoon sunflower oil
- Prepare 1 large whole aubergine
- Prepare 1 medium onion - finely diced
- Prepare 2 large garlic cloves - minced
- Take 1 red pepper - very small diced
- Get Tin chickpeas - drained
- Make ready 50 g creamed coconut block (chopped into small pieces.)
- Prepare 1.5 teaspoons garam masala
- Make ready 1 teaspoon turmeric
- Get 0.5 teaspoon madras curry powder
- Make ready 0.5 teaspoon mild chilli powder
- Make ready 1.5 teaspoons ground coriander powder
- Prepare 0.5 teaspoon sea salt
- Make ready Handful chopped fresh coriander
- Prepare Handful flaked almonds. (Optional for garnish)
- Prepare 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Instructions to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- 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.
- 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)
- 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)
- 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.
- Heat til bubbling then add the chickpeas, cover and leave to simmer for 15 minutes.
- 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.
- 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 with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
