Steps to Prepare Any-night-of-the-week 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 🌱 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. Take sunflower oil
2. Get large whole aubergine
3. Make ready medium onion - finely diced
4. Prepare large garlic cloves - minced
5. Get red pepper - very small diced
6. Make ready chickpeas - drained
7. Prepare creamed coconut block (chopped into small pieces.)
8. Get garam masala
9. Take turmeric
10. Prepare madras curry powder
11. Get mild chilli powder
12. Prepare ground coriander powder
13. Get sea salt
14. Prepare chopped fresh coriander
15. Get flaked almonds. (Optional for garnish)
16. Get tin chopped tomatoes (+ the tin and a half full of water)

Steps 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’s going to wrap it up with this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!