How to Cook Perfect 🌱 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. Deze heerlijke vegan roerbak met aubergine en gestoomde wortel is beter dan afhaal en bevat de helft van Aubergine is ook een perfecte vleesvervanger.

Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very satisfying mid-week dinner. To stop the aubergine from soaking up too much oil, you coat it in a thin layer of cornflour first which also produces nice crisp edges during pan-frying. Try this vegetarian curry made with pulled aubergine. You can cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

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

Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce. 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?

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 instructions

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).

Tortilla's zijn de basis en na het vullen noemen we ze taco's. In dit recept maak ik ze niet van maismeel, maar van glutenvrij. These meatless aubergine (eggplant) meatballs will delight vegans and meat eaters alike! The aubergine 'mince' can be made a day in advance and kept in the fridge - this helps the flavours develop as well. If it is a bit dry you add a splash more olive oil and if it is too wet add more.