🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛.
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of current trending meals on earth. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I've loved my entire life. They're nice and they look fantastic.
To begin with this particular 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 it.
Composition 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Require 1.5 tablespoon for sunflower oil.
- Give 1 - large whole aubergine.
- You need 1 - medium onion - finely diced.
- Provide 2 - large garlic cloves - minced.
- Need 1 red pepper - very small diced.
- Provide Tin of chickpeas - drained.
- Prepare 50 g - creamed coconut block (chopped into small pieces.).
- Give 1.5 teaspoons of garam masala.
- Require 1 teaspoon for turmeric.
- You need 0.5 teaspoon for madras curry powder.
- Need 0.5 teaspoon mild chilli powder.
- Require 1.5 teaspoons for ground coriander powder.
- Require 0.5 teaspoon of sea salt.
- Give Handful for chopped fresh coriander.
- Give Handful flaked almonds. (Optional for garnish).
- You need 1 (400 g) for tin chopped tomatoes (+ the tin and a half full of water).
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 start cooking:
- 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. Thank you very much for reading. I'm 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
