Step-by-Step Guide to Make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, welcome to our recipe site, if you're looking for 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, look no further! We provide you only the perfect 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe here. We also have wide variety of recipes to try.

Before you jump to 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to this. But at times the last thing you want to do is prepare a whole supper for yourself and your family. Sometimes you just would like to go to the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by guilt about slipping on your diet. You are able to do this because lots of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here’s how it is possible to eat healthfully when you’re at a fast food place.

Go with the side dishes. It was not that long ago that all you could get in a fast food diner was French Fries. Today the majority of the most popular fast food franchises have increased their choices. There are plenty of salads around now. Chili is another choice. Baked potatoes may also be purchased. You can make fruit. There are a lot of selections that you can choose that do not force you to eat foods that have been deep fried. When deciding on your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. You’ll maintain your calorie and fatty food count lower and stay away from time and effort.

Logic states that that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let someone else produce your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!

We hope you got benefit from reading it, now let’s go back to 🌱 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 cook it.

The ingredients needed to prepare 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

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

Instructions 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)

If you find this 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe useful please share it to your friends or family, thank you and good luck.