🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
🌱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 🌶 🔥
🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛
🌱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 🌶 🔥
Cooking 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)
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