Simple Way to Prepare Award-winning 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I have loved my entire life.

To begin 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 can achieve it.

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

1. Take sunflower oil
2. Prepare large whole aubergine
3. Get medium onion - finely diced
4. Prepare large garlic cloves - minced
5. Prepare red pepper - very small diced
6. Prepare chickpeas - drained
7. Make ready creamed coconut block (chopped into small pieces.)
8. Take garam masala
9. Take turmeric
10. Prepare madras curry powder
11. Take mild chilli powder
12. Prepare ground coriander powder
13. Make ready sea salt
14. Get chopped fresh coriander
15. Take flaked almonds. (Optional for garnish)
16. Make ready 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 exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for your time. I am confident you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!