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🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Before you jump to 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.

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Fish is probably the heartiest food you can ingest. You already know this since, by now, you’ve probably been instructed to eat fish at least twice a week. This is particularly true for people whose hearts aren’t healthy or doing well. Fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try eating fish at least two times each week.

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We hope you got insight from reading it, now let’s go back to 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. To make 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 you only need 16 ingredients and 7 steps. Here is how you achieve it.

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