Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something which I’ve loved my whole life.
How to make the Vegan Eggplant Pulled Pork Burger. Scroll down to the bottom of the post for the full recipe. Pulled Aubergine This is a great recipe from Vegan Food & Living magazine.
To get started with this recipe, we must first prepare a few ingredients. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Take 1.5 tablespoon sunflower oil
- Get 1 large whole aubergine
- Take 1 medium onion - finely diced
- Get 2 large garlic cloves - minced
- Get 1 red pepper - very small diced
- Get Tin chickpeas - drained
- Get 50 g creamed coconut block (chopped into small pieces.)
- Prepare 1.5 teaspoons garam masala
- Make ready 1 teaspoon turmeric
- Prepare 0.5 teaspoon madras curry powder
- Get 0.5 teaspoon mild chilli powder
- Take 1.5 teaspoons ground coriander powder
- Take 0.5 teaspoon sea salt
- Prepare Handful chopped fresh coriander
- Take Handful flaked almonds. (Optional for garnish)
- Take 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
After discovering the magic that is shredded eggplant (aubergine) when I made this "Pulled Pork" Burger , I was keen to experiment with different ways of using it. BBQ Pulled Eggplant, via Eat the Vegan Rainbow. There's something magical about barbecue or BBQ as we often call it. I am not sure that it can be put into words, and the best you can do is to try it.
Steps 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. (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)
Perhaps you can start with the recipe below, which is, technically, not a BBQ; but it successfully recreates what using smoke and cooking low. Pile the eggplant on the buns and top with coleslaw, if desired. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. For anyone who loves eggplant, this is for you.
So that is going to wrap it up for this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
