🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. Enjoy aubergine in all its forms with our collection of highly rated vegan dishes. This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal.
This aubergine curry serves four and takes under an hour.
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Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Enjoy aubergine in all its forms with our collection of highly rated vegan dishes. This is vegan comfort food at its best. Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes delicious. They are nice and they look wonderful. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I've loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you can achieve that.
Ingredients - 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Need 1.5 tablespoon for sunflower oil.
- You need 1 of large whole aubergine.
- Require 1 of medium onion - finely diced.
- You need 2 of large garlic cloves - minced.
- Provide 1 red pepper - very small diced.
- Provide Tin chickpeas - drained.
- Provide 50 g for creamed coconut block (chopped into small pieces.).
- Prepare 1.5 teaspoons for garam masala.
- Require 1 teaspoon - turmeric.
- Need 0.5 teaspoon madras curry powder.
- Provide 0.5 teaspoon - mild chilli powder.
- Give 1.5 teaspoons of ground coriander powder.
- Need 0.5 teaspoon sea salt.
- Prepare Handful chopped fresh coriander.
- Require Handful for flaked almonds. (Optional for garnish).
- Provide 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water).
To stop the aubergine from soaking up too much oil, you coat it in a thin layer of cornflour first which also produces nice crisp edges during pan-frying. These delicious and low-calorie vegan aubergine burgers with a zesty avocado vegan "mayo" are perfect for a barbecue. Mexicaanse taco's met pulled aubergine - Beaufood. Wist je dat taco's in Mexico niet persé van die knapperige schelpjes zijn, maar dat ze worden gemaakt met tortilla's?
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 steps:
- 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).
Tortilla's zijn de basis en na het vullen noemen we ze taco's. In dit recept maak ik ze niet van maismeel, maar van glutenvrij. Aubergine roll-ups with a vegan cashew cheese and pesto filling are baked in tomato sauce and make a colourful and filling vegan dish. This is an easy recipe for miso-glazed eggplants (aubergines). They make for a delicious healthy vegan lunch option served alongside a glass noodle salad.
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