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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must 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 🍛:
  1. Take sunflower oil
  2. Make ready large whole aubergine
  3. Take medium onion - finely diced
  4. Prepare large garlic cloves - minced
  5. Take red pepper - very small diced
  6. Take chickpeas - drained
  7. Take creamed coconut block (chopped into small pieces.)
  8. Make ready garam masala
  9. Get turmeric
  10. Make ready madras curry powder
  11. Prepare mild chilli powder
  12. Get ground coriander powder
  13. Make ready sea salt
  14. Make ready chopped fresh coriander
  15. Make ready flaked almonds. (Optional for garnish)
  16. Get 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 is going to wrap it up with this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!