Recipe of Super Quick 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 Recipe.

You can cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

1. Make ready 1.5 tablespoon of sunflower oil.
2. Take 1 of large whole aubergine.
3. Prepare 1 of medium onion - finely diced.
4. Prepare 2 of large garlic cloves - minced.
5. Prepare 1 of red pepper - very small diced.
6. Prepare Tin of chickpeas - drained.
7. It’s 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. It’s 0.5 teaspoon of mild chilli powder.
12. Make ready 1.5 teaspoons of ground coriander powder.
13. It’s 0.5 teaspoon of sea salt.
14. Prepare Handful of chopped fresh coriander.
15. Make ready Handful of flaked almonds. (Optional for garnish).
16. Make ready 1 (400 g) of tin chopped tomatoes (+ the tin and a half full of water).

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 step by step

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).