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Before you jump to 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.
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Visit a drive through for a place that has made it a practice to offer healthier options to people. Arby’s as an example, isn’t going to serve burgers. Alternatively you’ll be able to choose from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, whilst no stranger to the hamburger, additionally includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food eating places usually do not stoop to the poor lows seen at McDonalds.
Traditional logic tells us that one certain way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through from time to time. Once in a while, letting someone else cook dinner is just what you require. When you want healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. To make 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 you only need 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Take 1.5 tablespoon sunflower oil
- Use 1 large whole aubergine
- Use 1 medium onion - finely diced
- You need 2 large garlic cloves - minced
- Provide 1 red pepper - very small diced
- Prepare Tin chickpeas - drained
- You need 50 g creamed coconut block (chopped into small pieces.)
- Prepare 1.5 teaspoons garam masala
- Provide 1 teaspoon turmeric
- Use 0.5 teaspoon madras curry powder
- Take 0.5 teaspoon mild chilli powder
- Provide 1.5 teaspoons ground coriander powder
- Use 0.5 teaspoon sea salt
- Take Handful chopped fresh coriander
- You need Handful flaked almonds. (Optional for garnish)
- You need 1 (400 g) tin chopped tomatoes (+ the tin and a half full of water)
Steps to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- 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)
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