Best Advice to Producing Extraordinary 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Wishing to dine 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with clear instructions on producing a 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 like a famous chef made.

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.

To cook an unforgettable 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛, here are the materials needed:

1. Take 1.5 tablespoon of sunflower oil.
2. Get 1 of large whole aubergine.
3. Get 1 of medium onion - finely diced.
4. Use 2 of large garlic cloves - minced.
5. Prepare 1 of red pepper - very small diced.
6. Provide Tin of chickpeas - drained.
7. You need 50 g of creamed coconut block (chopped into small pieces.).
8. Get 1.5 teaspoons of garam masala.
9. Get 1 teaspoon of turmeric.
10. Take 0.5 teaspoon of madras curry powder.
11. Take 0.5 teaspoon of mild chilli powder.
12. Take 1.5 teaspoons of ground coriander powder.
13. Provide 0.5 teaspoon of sea salt.
14. Provide Handful of chopped fresh coriander.
15. You need Handful of flaked almonds. (Optional for garnish).
16. Get 1 (400 g) of tin chopped tomatoes (+ the tin and a half full of water).

After readying the materials, now you are good to cook your appetizing 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 by following the procedures on this section:

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).

Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce. Mexicaanse taco's met pulled aubergine - Beaufood. A healthy and incredibly tasty vegetarian and vegan alternative to pulled pork or chicken. Die Aubergine waschen und in Scheiben schneiden. Das Sojamehl mit etwas Wasser und ggf. etwas Sojamilch oder Sojacuisine anrühren.

Recipe : 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

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