Recipe of Ultimate 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I’ve loved my whole life.

To get started with this particular 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 cook it.

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

1. Make ready sunflower oil
2. Get large whole aubergine
3. Prepare medium onion - finely diced
4. Take large garlic cloves - minced
5. Prepare red pepper - very small diced
6. Get chickpeas - drained
7. Prepare creamed coconut block (chopped into small pieces.)
8. Prepare garam masala
9. Make ready turmeric
10. Prepare madras curry powder
11. Get mild chilli powder
12. Make ready ground coriander powder
13. Make ready sea salt
14. Take chopped fresh coriander
15. Make ready flaked almonds. (Optional for garnish)
16. Prepare tin chopped tomatoes (+ the tin and a half full of water)

Steps 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 with this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!