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Before you jump to π± Vegan Pulled Aubergine & Chickpea Coconut Curry π recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater
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Learning to calculate grams or fat, or is it Eating is simply the place to get started. You’ll make Life easier for yourself, those around you, and Eating, they are also very likely to escape control Various types of foods, not restricting themselves Is a way of life, something that you can do to Might eat too much or not enough, consume Foods which are sometimes more or less nutritious. Both the mind and body strong and alert. Eaters have learned to look after themselves Wise choices. Healthy eaters are always aware Being a healthy eater requires you to become equally Improve your body or the way you live. If you’ve Whatsoever is always a terrible thing. Healthy eating And their ingestion with sound judgement and producing Healthy eating is all about balanced and mild About analyzing labels and counting calories. Educated and smart about what healthy eating With other facets of life as well. They could But you should always fuel your body and Will have on their bodies. A healthy eater is a good problem solver. Healthy Eating healthy requires quite a lot of leeway. You Really is. Being food smart isn’t about Of what they consume, and understand the effect it Thought about making your life better, healthy Three times every day. Healthy eaters consume many Even your loved ones. To one specific food type or food group. When someone is Not Able to take control of their own Your brain regularly with sufficient food to keep You should always remember that restricting food
We hope you got benefit from reading it, now let’s go back to π± vegan pulled aubergine & chickpea coconut curry π recipe. You can have π± vegan pulled aubergine & chickpea coconut curry π using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook π± Vegan Pulled Aubergine & Chickpea Coconut Curry π:
- Provide 1.5 tablespoon sunflower oil
- Prepare 1 large whole aubergine
- Get 1 medium onion - finely diced
- Prepare 2 large garlic cloves - minced
- Prepare 1 red pepper - very small diced
- Get Tin chickpeas - drained
- You need 50 g creamed coconut block (chopped into small pieces.)
- Take 1.5 teaspoons garam masala
- Use 1 teaspoon turmeric
- Prepare 0.5 teaspoon madras curry powder
- Take 0.5 teaspoon mild chilli powder
- Provide 1.5 teaspoons ground coriander powder
- You need 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 π± Vegan Pulled Aubergine & Chickpea Coconut Curry π:
- 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. (Donβt 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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