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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must 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 that.

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
  1. Take 1.5 tablespoon sunflower oil
  2. Prepare 1 large whole aubergine
  3. Make ready 1 medium onion - finely diced
  4. Get 2 large garlic cloves - minced
  5. Get 1 red pepper - very small diced
  6. Prepare Tin chickpeas - drained
  7. Take 50 g creamed coconut block (chopped into small pieces.)
  8. Take 1.5 teaspoons garam masala
  9. Prepare 1 teaspoon turmeric
  10. Get 0.5 teaspoon madras curry powder
  11. Prepare 0.5 teaspoon mild chilli powder
  12. Make ready 1.5 teaspoons ground coriander powder
  13. Prepare 0.5 teaspoon sea salt
  14. Take Handful chopped fresh coriander
  15. Get Handful flaked almonds. (Optional for garnish)
  16. Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Instructions 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 it up with this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!