🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛.
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites. For mine, I will 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 is quick, it tastes delicious. It is enjoyed by millions daily. They are fine 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 have to 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.
Composition 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Require 1.5 tablespoon sunflower oil.
- Provide 1 - large whole aubergine.
- Need 1 - medium onion - finely diced.
- Provide 2 - large garlic cloves - minced.
- Give 1 red pepper - very small diced.
- Prepare Tin - chickpeas - drained.
- Require 50 g of creamed coconut block (chopped into small pieces.).
- Prepare 1.5 teaspoons of garam masala.
- You need 1 teaspoon turmeric.
- Require 0.5 teaspoon - madras curry powder.
- Provide 0.5 teaspoon for mild chilli powder.
- Prepare 1.5 teaspoons of ground coriander powder.
- Prepare 0.5 teaspoon for sea salt.
- Provide Handful - chopped fresh coriander.
- Give Handful flaked almonds. (Optional for garnish).
- Require 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water).
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 instructions:
- 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 this up for this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
