Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I’ve loved my entire life.
To begin with this recipe, we must 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 🍛:
- Take 1.5 tablespoon sunflower oil
- Take 1 large whole aubergine
- Take 1 medium onion - finely diced
- Get 2 large garlic cloves - minced
- Take 1 red pepper - very small diced
- Make ready Tin chickpeas - drained
- Prepare 50 g creamed coconut block (chopped into small pieces.)
- Make ready 1.5 teaspoons garam masala
- Get 1 teaspoon turmeric
- Make ready 0.5 teaspoon madras curry powder
- Get 0.5 teaspoon mild chilli powder
- Get 1.5 teaspoons ground coriander powder
- Take 0.5 teaspoon sea salt
- Get Handful chopped fresh coriander
- Make ready Handful flaked almonds. (Optional for garnish)
- Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
In a pan, add olive oil, onion and garlic. Make this delicious vegan curry with roasted aubergine and chickpeas. Serve as a main alongside rice and poppadoms or as a side with a dhal. Topped with fresh coriander and a drizzle of vegan cream.
Instructions to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- 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)
Serve as a main alongside rice and poppadoms or as a side with a dhal. Topped with fresh coriander and a drizzle of vegan cream. Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat. How to make the Vegan Eggplant Pulled Pork Burger.
So that is going to wrap this up with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
