Simple Way to Serving Perfect 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›

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🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›

We hope you got insight from reading it, now let’s go back to 🌱 vegan pulled aubergine & chickpea coconut curry πŸ› recipe. To cook 🌱 vegan pulled aubergine & chickpea coconut curry πŸ› you need 16 ingredients and 7 steps. Here is how you do it.

Below are the ingridients that are required to serve a perfect 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›:

  1. You need 1.5 tablespoon of sunflower oil.
  2. Use 1 of large whole aubergine.
  3. You need 1 of medium onion – finely diced.
  4. You need 2 of large garlic cloves – minced.
  5. Provide 1 of red pepper – very small diced.
  6. Prepare Tin of chickpeas – drained.
  7. Take 50 g of creamed coconut block (chopped into small pieces.).
  8. You need 1.5 teaspoons of garam masala.
  9. Prepare 1 teaspoon of turmeric.
  10. Prepare 0.5 teaspoon of madras curry powder.
  11. You need 0.5 teaspoon of mild chilli powder.
  12. Prepare 1.5 teaspoons of ground coriander powder.
  13. You need 0.5 teaspoon of sea salt.
  14. Prepare Handful of chopped fresh coriander.
  15. Provide Handful of flaked almonds. (Optional for garnish).
  16. Take 1 (400 g) of tin chopped tomatoes (+ the tin and a half full of water).

Ready with the ingridients? Below are the instructions on serving 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›:

  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).

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