🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛.
Hey everyone, hope you're 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 am going to make it a little bit unique. This is gonna smell and look delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of recent trending foods on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I have loved my entire life. They're nice and they look wonderful.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- {Take 1.5 tablespoon of sunflower oil.
- {Get 1 of large whole aubergine.
- {Make ready 1 of medium onion - finely diced.
- {Take 2 of large garlic cloves - minced.
- {Prepare 1 of red pepper - very small diced.
- {Take Tin of chickpeas - drained.
- {Get 50 g of creamed coconut block (chopped into small pieces.).
- {Prepare 1.5 teaspoons of garam masala.
- {Get 1 teaspoon of turmeric.
- {Make ready 0.5 teaspoon of madras curry powder.
- {Get 0.5 teaspoon of mild chilli powder.
- {Prepare 1.5 teaspoons of ground coriander powder.
- {Prepare 0.5 teaspoon of sea salt.
- {Prepare Handful of chopped fresh coriander.
- {Take Handful of flaked almonds. (Optional for garnish).
- {Prepare 1 (400 g) of 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 is going to wrap it up for this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
