Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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We've created this vegan pork with carrot, aubergine, sweet potato and mushroom. Enjoy aubergine in all its forms with our collection of highly rated vegan dishes. This is vegan comfort food at its best.

To begin with this particular recipe, we must prepare a few components. 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 🍛:

1. Get sunflower oil
2. Take large whole aubergine
3. Prepare medium onion - finely diced
4. Make ready large garlic cloves - minced
5. Make ready red pepper - very small diced
6. Make ready chickpeas - drained
7. Make ready creamed coconut block (chopped into small pieces.)
8. Prepare garam masala
9. Take turmeric
10. Take madras curry powder
11. Prepare mild chilli powder
12. Get ground coriander powder
13. Take sea salt
14. Get chopped fresh coriander
15. Get flaked almonds. (Optional for garnish)
16. Make ready tin chopped tomatoes (+ the tin and a half full of water)

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. The recipe below is for a vegetarian aubergine tagine. Have a go yourselves and don't be scared to change bits until you find something you really like.

Instructions to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

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)

I had a bag of baby aubergines so I used them as the main ingredients, but this would work just as well with normal aubergine or butternut squash. Gorgeously smoky & silky aubergine (aka Eggplant) with a zingy, moreish vegan Vietnamese inspired sauce. Serve this non-authentic, yet utterly delicious Vietnamese Inspired Aubergine (Eggplant!) recipe with some steamed Jasmine rice, some stir fried veggies and maybe my yummy 'Vegan' Prawn. Mexicaanse taco's met pulled aubergine - Beaufood. Wist je dat taco's in Mexico niet persé van die knapperige schelpjes zijn, maar dat ze worden gemaakt met tortilla's?

So that’s going to wrap it up for this exceptional food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!