🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛.
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Composition 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Need 1.5 tablespoon of sunflower oil.
- Provide 1 for large whole aubergine.
- Give 1 - medium onion - finely diced.
- Require 2 for large garlic cloves - minced.
- Need 1 red pepper - very small diced.
- Need Tin - chickpeas - drained.
- Require 50 g of creamed coconut block (chopped into small pieces.).
- Need 1.5 teaspoons - garam masala.
- Give 1 teaspoon for turmeric.
- You need 0.5 teaspoon of madras curry powder.
- Provide 0.5 teaspoon mild chilli powder.
- Need 1.5 teaspoons of ground coriander powder.
- Provide 0.5 teaspoon sea salt.
- You need Handful for chopped fresh coriander.
- You need Handful of flaked almonds. (Optional for garnish).
- Provide 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water).
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 start cooking:
- 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. (Don’t 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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