Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that 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.
The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Take 1.5 tablespoon sunflower oil
- Make ready 1 large whole aubergine
- Prepare 1 medium onion - finely diced
- Take 2 large garlic cloves - minced
- Take 1 red pepper - very small diced
- Prepare Tin chickpeas - drained
- Take 50 g creamed coconut block (chopped into small pieces.)
- Make ready 1.5 teaspoons garam masala
- Prepare 1 teaspoon turmeric
- Take 0.5 teaspoon madras curry powder
- Make ready 0.5 teaspoon mild chilli powder
- Make ready 1.5 teaspoons ground coriander powder
- Take 0.5 teaspoon sea salt
- Get Handful chopped fresh coriander
- Prepare Handful flaked almonds. (Optional for garnish)
- Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
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. In essence, the aubergine is a very easy ingredient to handle, so you can cook your most of your favourite vegan aubergine recipes in just a matter of minutes. The best part is, that the aubergine is very versatile too, having a significant presence in many cuisines.
Steps 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)
You'll find interesting vegan aubergine recipes in Italy, Greece, most of the Middle East and so much more. Mix well with your hands to coat. How to make the Vegan Eggplant Pulled Pork Burger. Scroll down to the bottom of the post for the full recipe. Use jackfruit to make this clever vegan 'pulled' meat substitute, perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings.
So that is going to wrap it up for this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
