🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛.
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending meals on earth. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I've loved my whole life. They're fine and they look wonderful.
To get started 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 for 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Need 1.5 tablespoon for sunflower oil.
- Require 1 large whole aubergine.
- Need 1 - medium onion - finely diced.
- Require 2 for large garlic cloves - minced.
- Need 1 for red pepper - very small diced.
- Provide Tin for chickpeas - drained.
- You need 50 g of creamed coconut block (chopped into small pieces.).
- Prepare 1.5 teaspoons garam masala.
- Require 1 teaspoon for turmeric.
- Need 0.5 teaspoon for madras curry powder.
- Give 0.5 teaspoon of mild chilli powder.
- Prepare 1.5 teaspoons - ground coriander powder.
- Need 0.5 teaspoon sea salt.
- Provide Handful chopped fresh coriander.
- Give Handful - flaked almonds. (Optional for garnish).
- Provide 1 (400 g) for tin chopped tomatoes (+ the tin and a half full of water).
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 making:
- 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 with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I'm sure 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
