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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look 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 daily. It’s easy, it is fast, it tastes yummy. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must 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 that.

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

1. Prepare sunflower oil
2. Take large whole aubergine
3. Make ready medium onion - finely diced
4. Take large garlic cloves - minced
5. Make ready red pepper - very small diced
6. Prepare chickpeas - drained
7. Get creamed coconut block (chopped into small pieces.)
8. Get garam masala
9. Take turmeric
10. Take madras curry powder
11. Make ready mild chilli powder
12. Prepare ground coriander powder
13. Prepare sea salt
14. Take chopped fresh coriander
15. Prepare flaked almonds. (Optional for garnish)
16. Prepare 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 this up with this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!