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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 Heart Friendly Foods You Must Eat.
You already are aware that you need to have a strong and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that getting regular exercise and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Do you know, though, that a number of specific foods are good for making your heart feel better? If you are interested to know which foods you should be eating to improve your heart health, continue reading.
Fish is probably the best food you can eat up. You’re probably already aware of this as your physician has instructed you to ingest some fish twice or thrice a week. This is particularly true for individuals whose hearts are not in good shape. Fish is loaded with Omega 3’s which are what lets your body process unhealthy cholesterol. Try including fish in two meals every week.
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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. You can cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 using 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛:
- Get 1.5 tablespoon sunflower oil
- Provide 1 large whole aubergine
- Provide 1 medium onion - finely diced
- Provide 2 large garlic cloves - minced
- Provide 1 red pepper - very small diced
- You need Tin chickpeas - drained
- Get 50 g creamed coconut block (chopped into small pieces.)
- Use 1.5 teaspoons garam masala
- Take 1 teaspoon turmeric
- Get 0.5 teaspoon madras curry powder
- Get 0.5 teaspoon mild chilli powder
- Take 1.5 teaspoons ground coriander powder
- You need 0.5 teaspoon sea salt
- Use Handful chopped fresh coriander
- Provide 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 🌱 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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