π± Vegan Pulled Aubergine & Chickpea Coconut Curry π?. How to make the Vegan Eggplant Pulled Pork Burger. Scroll down to the bottom of the post for the full recipe. Take the aubergines out the oven and leave to cool down.
Pulled Aubergine This is a great recipe from Vegan Food & Living magazine.
I changed the recipe slightly, as cumin or mustard seeds are off the menu due to allergies and I had no garlic or onion powder, but even so it was awesome.
This Vegan Shredded Eggplant Ragu is the perfect healthy way to warm up on a chilly autumn evening.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, π± vegan pulled aubergine & chickpea coconut curry π?. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
π± Vegan Pulled Aubergine & Chickpea Coconut Curry π? is one of the most favored of recent trending foods in the world. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look fantastic. π± Vegan Pulled Aubergine & Chickpea Coconut Curry π? is something which I have loved my entire life.
How to make the Vegan Eggplant Pulled Pork Burger. Scroll down to the bottom of the post for the full recipe. Take the aubergines out the oven and leave to cool down.
To begin with this particular recipe, we must first prepare a few components. 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 make π± Vegan Pulled Aubergine & Chickpea Coconut Curry π?:
- {Get 1.5 tablespoon of sunflower oil.
- {Make ready 1 of large whole aubergine.
- {Prepare 1 of medium onion - finely diced.
- {Get 2 of large garlic cloves - minced.
- {Take 1 of red pepper - very small diced.
- {Make ready Tin of chickpeas - drained.
- {Make ready 50 g of creamed coconut block (chopped into small pieces.).
- {Take 1.5 teaspoons of garam masala.
- {Take 1 teaspoon of turmeric.
- {Prepare 0.5 teaspoon of madras curry powder.
- {Get 0.5 teaspoon of mild chilli powder.
- {Make ready 1.5 teaspoons of ground coriander powder.
- {Get 0.5 teaspoon of sea salt.
- {Get Handful of chopped fresh coriander.
- {Make ready Handful of flaked almonds. (Optional for garnish).
- {Get 1 (400 g) of tin chopped tomatoes (+ the tin and a half full of water).
After discovering the magic that is shredded eggplant (aubergine) when I made this "Pulled Pork" Burger , I was keen to experiment with different ways of using it. BBQ Pulled Eggplant, via Eat the Vegan Rainbow. There's something magical about barbecue or BBQ as we often call it. I am not sure that it can be put into words, and the best you can do is to try it.
Instructions 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).
Perhaps you can start with the recipe below, which is, technically, not a BBQ; but it successfully recreates what using smoke and cooking low. Pile the eggplant on the buns and top with coleslaw, if desired. For anyone who loves eggplant, this is for you. The mixture of sundried tomatoes, roasted garlic, tahini, almond butter, pine nuts, and parsley makes this so delicious. Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
So that is going to wrap this up for this exceptional food π± vegan pulled aubergine & chickpea coconut curry π? recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
