Recipe of Super Quick Homemade 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Quick 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. One of my favorites. This time, I'm gonna 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 prepare a few ingredients. You can have 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 using 16 ingredients and 7 steps. Here is how you cook it.
🌱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 Prepare to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- 1.5 tablespoon sunflower oil
- 1 large whole aubergine
- 1 medium onion - finely diced
- 2 large garlic cloves - minced
- 1 red pepper - very small diced
- Tin chickpeas - drained
- 50 g creamed coconut block (chopped into small pieces.)
- 1.5 teaspoons garam masala
- 1 teaspoon turmeric
- 0.5 teaspoon madras curry powder
- 0.5 teaspoon mild chilli powder
- 1.5 teaspoons ground coriander powder
- 0.5 teaspoon sea salt
- Handful chopped fresh coriander
- Handful flaked almonds. (Optional for garnish)
- 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Instructions to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
- 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.
- 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)
- 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) - 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. - Heat til bubbling then add the chickpeas, cover and leave to simmer for 15 minutes.
- 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.
- 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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