The Simple and Healthy 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

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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 achieve that.

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

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

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