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Ingredients requirements of 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

1. Make ready 1.5 tablespoon - sunflower oil
2. Make ready 1 large whole aubergine
3. You need 1 medium onion - finely diced
4. Prepare 2 large garlic cloves - minced
5. Provide 1 for red pepper - very small diced
6. You need Tin - chickpeas - drained
7. Prepare 50 g of creamed coconut block (chopped into small pieces.)
8. Provide 1.5 teaspoons garam masala
9. Get 1 teaspoon turmeric
10. Need 0.5 teaspoon madras curry powder
11. You need 0.5 teaspoon - mild chilli powder
12. Prepare 1.5 teaspoons ground coriander powder
13. Provide 0.5 teaspoon - sea salt
14. Provide Handful of chopped fresh coriander
15. You need Handful of flaked almonds. (Optional for garnish)
16. Prepare 1 (400 g) for tin chopped tomatoes (+ the tin and a half full of water)

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 instructions:

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)

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