Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my entire life. They’re fine and they look wonderful.
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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 cook it.
The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Prepare 1.5 tablespoon sunflower oil
- Make ready 1 large whole aubergine
- Take 1 medium onion - finely diced
- Take 2 large garlic cloves - minced
- Prepare 1 red pepper - very small diced
- Get Tin chickpeas - drained
- Get 50 g creamed coconut block (chopped into small pieces.)
- Take 1.5 teaspoons garam masala
- Prepare 1 teaspoon turmeric
- Make ready 0.5 teaspoon madras curry powder
- Take 0.5 teaspoon mild chilli powder
- Get 1.5 teaspoons ground coriander powder
- Prepare 0.5 teaspoon sea salt
- Get Handful chopped fresh coriander
- Take Handful flaked almonds. (Optional for garnish)
- Make ready 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
You'll find interesting vegan aubergine recipes in Italy, Greece, most of the Middle East and so much more. 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.
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)
Vegan View all Vegan Vegan baking ideas. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate. Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and.
So that is going to wrap it up with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
