Recipe: Yummy 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛. Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine curry serves four and takes under an hour. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very satisfying mid-week dinner.

Have a go yourselves and don't be scared to change bits until you find something you really like. Draai de aubergine regelmatig om en haal deze van de grill wanneer de aubergine heel zacht en een beetje verrimpeld lijkt te zijn. Snijd deze in de Plaats een koekenpan op de hete grill en leg daar de geplukte aubergine in. You can cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

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

Meng deze goed door met de barbecuesaus naar eigen smaak en haal de pan. Raw-centric, wholesome, plant-based recipes from Covent Garden's iconic Wild Food Café. When the aubergines are tender, pour the sauce into a serving dish. Arrange the aubergines on top, scatter over the pomegranate seeds and coriander, and serve with steamed basmati rice.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 instructions

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).

Beguni - Bangladeshi Aubergine Fritters Recipe - Great British Chefs. The best thing about this aubergine claypot rice recipe is the layer of crunchy, crispy rice that forms around the sides of the bowl. Full of vitamins, minerals and dietary fibre aubergines are a great choice for salads, stews and beyond. Our nutritionist shares the health benefits, ongoing research and history of this versatile ingredient. Die Aubergine waschen und in Scheiben schneiden.