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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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

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. Take 1 medium onion - finely diced
  4. Get 2 large garlic cloves - minced
  5. Take 1 red pepper - very small diced
  6. Take Tin chickpeas - drained
  7. Make ready 50 g creamed coconut block (chopped into small pieces.)
  8. Take 1.5 teaspoons garam masala
  9. Make ready 1 teaspoon turmeric
  10. Take 0.5 teaspoon madras curry powder
  11. Get 0.5 teaspoon mild chilli powder
  12. Make ready 1.5 teaspoons ground coriander powder
  13. Make ready 0.5 teaspoon sea salt
  14. Prepare 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)
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 this up with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!