Recipe of Gordon Ramsay 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 🌱 vegan pulled aubergine & chickpea coconut curry 🍛. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

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

Instructions to make 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:

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)

So that is going to wrap this up with this special food 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!