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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. Get sunflower oil
2. Take large whole aubergine
3. Prepare medium onion - finely diced
4. Take large garlic cloves - minced
5. Prepare red pepper - very small diced
6. Make ready chickpeas - drained
7. Prepare creamed coconut block (chopped into small pieces.)
8. Prepare garam masala
9. Make ready turmeric
10. Take madras curry powder
11. Make ready mild chilli powder
12. Get ground coriander powder
13. Get sea salt
14. Prepare chopped fresh coriander
15. Prepare flaked almonds. (Optional for garnish)
16. Make ready 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 for this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!