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Before you jump to 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. To make 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 you only need 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Use 1.5 tablespoon sunflower oil
- Provide 1 large whole aubergine
- You need 1 medium onion - finely diced
- Take 2 large garlic cloves - minced
- Prepare 1 red pepper - very small diced
- You need Tin chickpeas - drained
- Take 50 g creamed coconut block (chopped into small pieces.)
- You need 1.5 teaspoons garam masala
- Get 1 teaspoon turmeric
- Prepare 0.5 teaspoon madras curry powder
- Prepare 0.5 teaspoon mild chilli powder
- Get 1.5 teaspoons ground coriander powder
- Provide 0.5 teaspoon sea salt
- Provide Handful chopped fresh coriander
- Use Handful flaked almonds. (Optional for garnish)
- Prepare 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
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)
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