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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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Pick water, juice or perhaps milk as a beverage. Drinking a large soda forces hundreds of empty fat laden calories into your diet. A solitary helping of soda is typically thought to be eight ounces. That serving can contain numerous spoonfuls of sugar in addition to at least a hundred calories. A fast food soft drink is frequently not less than twenty ounces. Thirty ounces, however, is much more common. This is the reason why just purchasing a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. Milk, fruit juices and also plain water are more healthy selections.
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We hope you got insight 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 need 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- You need sunflower oil
- You need large whole aubergine
- Take medium onion - finely diced
- Take large garlic cloves - minced
- You need red pepper - very small diced
- You need chickpeas - drained
- Provide creamed coconut block (chopped into small pieces.)
- Take garam masala
- Provide turmeric
- Use madras curry powder
- You need mild chilli powder
- Provide ground coriander powder
- You need sea salt
- Get chopped fresh coriander
- Use flaked almonds. (Optional for garnish)
- Get tin chopped tomatoes (+ the tin and a half full of water)
Instructions 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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