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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. 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 favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my whole life. They’re fine and they look wonderful.

Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine curry serves four and takes under an hour. Deze heerlijke vegan roerbak met aubergine en gestoomde wortel is beter dan afhaal en bevat de helft van Aubergine is ook een perfecte vleesvervanger. Het recept is gemakkelijk te maken en ik gebruik echt Probeer het zelf maar.

To get started with this particular recipe, we have to first prepare a few components. You can have 🌱 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. Make ready 2 large garlic cloves - minced
  5. Take 1 red pepper - very small diced
  6. Prepare Tin chickpeas - drained
  7. Take 50 g creamed coconut block (chopped into small pieces.)
  8. Make ready 1.5 teaspoons garam masala
  9. Prepare 1 teaspoon turmeric
  10. Prepare 0.5 teaspoon madras curry powder
  11. Take 0.5 teaspoon mild chilli powder
  12. Take 1.5 teaspoons ground coriander powder
  13. Prepare 0.5 teaspoon sea salt
  14. Get Handful chopped fresh coriander
  15. Make ready Handful flaked almonds. (Optional for garnish)
  16. Make ready 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)

I had a bag of baby aubergines so I used them as the main ingredients, but this would work just as well with normal aubergine or butternut squash. Gorgeously smoky & silky aubergine (aka Eggplant) with a zingy, moreish vegan Vietnamese inspired sauce. Serve this non-authentic, yet utterly delicious Vietnamese Inspired Aubergine (Eggplant!) recipe with some steamed Jasmine rice, some stir fried veggies and maybe my yummy 'Vegan' Prawn. Raw-centric, wholesome, plant-based recipes from Covent Garden's iconic Wild Food Café.

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)

Serve this non-authentic, yet utterly delicious Vietnamese Inspired Aubergine (Eggplant!) recipe with some steamed Jasmine rice, some stir fried veggies and maybe my yummy 'Vegan' Prawn. Raw-centric, wholesome, plant-based recipes from Covent Garden's iconic Wild Food Café. These meatless aubergine (eggplant) meatballs will delight vegans and meat eaters alike! If a real food court existed I would be dragged there for crimes against aubergines (eggplants). I always buy them with the best of intentions and then usually forget them until it is too.

So that is going to wrap it up for this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I’m 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, friends and colleague. Thank you for reading. Go on get cooking!