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Before you jump to Vegan Pulled Aubergine & Chickpea Coconut Curry recipe, you may want to read this short interesting healthy tips about Discover The Facts About Superfoods.
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We hope you got benefit from reading it, now lets go back to vegan pulled aubergine & chickpea coconut curry recipe. To cook vegan pulled aubergine & chickpea coconut curry you only need 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Vegan Pulled Aubergine & Chickpea Coconut Curry :
- Take 1.5 tablespoon of sunflower oil.
- Use 1 of large whole aubergine.
- Use 1 of medium onion - finely diced.
- Use 2 of large garlic cloves - minced.
- Provide 1 of red pepper - very small diced.
- Prepare Tin of chickpeas - drained.
- Get 50 g of creamed coconut block (chopped into small pieces.).
- Take 1.5 teaspoons of garam masala.
- Take 1 teaspoon of turmeric.
- Get 0.5 teaspoon of madras curry powder.
- You need 0.5 teaspoon of mild chilli powder.
- Get 1.5 teaspoons of ground coriander powder.
- You need 0.5 teaspoon of sea salt.
- Get Handful of chopped fresh coriander.
- Prepare Handful of flaked almonds. (Optional for garnish).
- Use 1 (400 g) of 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. (Dont 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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