Steps to Make Favorite 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 estimated approx 40 minutes (10 minutes prep).

To begin with this particular recipe, we must first prepare a few ingredients. You can have 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 using 16 ingredients and 7 steps. Here is how you cook that.

🌱A beautiful, fragrant & vegan friendly curry, that’s perfect for families. It’s versatile too, so you can up the chilli if you want something with a little more kick 🌶 🔥

Ingredients and spices that need to be Take to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

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

Steps to make 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)

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So that is going to wrap it up with this exceptional food Easiest Way to Make Perfect 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!