Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have 🌱 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 🍛:
- Make ready 1.5 tablespoon sunflower oil
- Make ready 1 large whole aubergine
- Get 1 medium onion - finely diced
- Prepare 2 large garlic cloves - minced
- Make ready 1 red pepper - very small diced
- Prepare Tin chickpeas - drained
- Prepare 50 g creamed coconut block (chopped into small pieces.)
- Make ready 1.5 teaspoons garam masala
- Prepare 1 teaspoon turmeric
- Get 0.5 teaspoon madras curry powder
- Make ready 0.5 teaspoon mild chilli powder
- Prepare 1.5 teaspoons ground coriander powder
- Prepare 0.5 teaspoon sea salt
- Get Handful chopped fresh coriander
- Take Handful flaked almonds. (Optional for garnish)
- Take 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 special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
