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

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We hope you got insight from reading it, now let’s go back to 🌱 vegan pulled aubergine & chickpea coconut curry πŸ› recipe. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry πŸ› using 16 ingredients and 7 steps. Here is how you cook it.

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

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