🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry πŸ›. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Classic, Elegant & Sophisticated Or High Street Trendy: Find Your Style! 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ› 🌱A beautiful, fragrant & vegan friendly curry, that's perfect for families. Gousto Vegan Smoky Pulled Aubergine Tacos With Avocado Salsa Gousto Description: Roasted aubergines in a home-made BBQ sauce, served in warm tortillas with a lime and avocado salsa and pickled red. Pulled Aubergine This is a great recipe from Vegan Food & Living magazine. I changed the recipe slightly, as cumin or mustard seeds are off the menu due t.

To get started with this recipe, we have to first prepare a few ingredients. You can have 🌱 vegan pulled aubergine & chickpea coconut curry πŸ› using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry πŸ›:
  1. Prepare 1.5 tablespoon sunflower oil
  2. Take 1 large whole aubergine
  3. Get 1 medium onion - finely diced
  4. Prepare 2 large garlic cloves - minced
  5. Get 1 red pepper - very small diced
  6. Get Tin chickpeas - drained
  7. Prepare 50 g creamed coconut block (chopped into small pieces.)
  8. Make ready 1.5 teaspoons garam masala
  9. Prepare 1 teaspoon turmeric
  10. Take 0.5 teaspoon madras curry powder
  11. Prepare 0.5 teaspoon mild chilli powder
  12. Get 1.5 teaspoons ground coriander powder
  13. Prepare 0.5 teaspoon sea salt
  14. Take Handful chopped fresh coriander
  15. Take Handful flaked almonds. (Optional for garnish)
  16. Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)

Serve as a main alongside rice and poppadoms or as a side with a dhal. Topped with fresh coriander and a drizzle of vegan cream. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon.

Steps to make 🌱 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)

Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat. How to make the Vegan Eggplant Pulled Pork Burger.

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