🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Name: 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
Total time: 3000 s
Yield: 4 people
Cuisine: British
Ingredients: 1.5 tablespoon sunflower oil; 1 large whole aubergine; 1 medium onion - finely diced; 2 large garlic cloves - minced; 1 red pepper - very small diced; Tin chickpeas - drained; 50 g creamed coconut block (chopped into small pieces.); 1.5 teaspoons garam masala; 1 teaspoon turmeric; 0.5 teaspoon madras curry powder; 0.5 teaspoon mild chilli powder; 1.5 teaspoons ground coriander powder; 0.5 teaspoon sea salt; Handful chopped fresh coriander; Handful flaked almonds. (Optional for garnish); 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)

carriecooksbest @carriecooksbest

Worcestershire UK

🌱A beautiful, fragrant & vegan friendly curry, that’s perfect for families.
It’s versatile too, so you can up the chilli if you want something with a little more kick 🌶 🔥

carriecooksbest @carriecooksbest

Worcestershire UK

🌱A beautiful, fragrant & vegan friendly curry, that’s perfect for families.
It’s versatile too, so you can up the chilli if you want something with a little more kick 🌶 🔥

Saved

Ingredients

40 minutes (10 minutes prep)

4 people

1.5 tablespoonsunflower oil
1large whole aubergine
1medium onion - finely diced
2large garlic cloves - minced
1red pepper - very small diced
Tinchickpeas - drained
50 gcreamed coconut block (chopped into small pieces.)
1.5 teaspoonsgaram masala
1 teaspoonturmeric
0.5 teaspoonmadras curry powder
0.5 teaspoonmild chilli powder
1.5 teaspoonsground coriander powder
0.5 teaspoonsea salt
Handfulchopped fresh coriander
Handfulflaked almonds. (Optional for garnish)
1 (400 g)tin chopped tomatoes (+ the tin and a half full of water)

Saved

Steps

40 minutes (10 minutes prep)

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)