Easiest Way to Prepare Ultimate 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, I hope you’re having an incredible 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I have loved my whole life. They’re fine and they look fantastic.

To begin 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 it.

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

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)

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 am confident you can make this at home. There’s gonna be 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!