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Believe it or not, beans are really awesome for your heart. Sure, the after-effects of consuming beans may not be the best for your nose, but they are so healthy for you. This doesn’t mean that simply eating beans will neutralize the effects of other unhealthy foods you might be ingesting. What this means is that substituting in edamame or red beans for the chicken on your salad or consuming a soy burger in place of the hamburger is what you need to do. Luckily, beans are very good tasting and you never know, you might prefer them to your burgers and chicken.
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We hope you got insight from reading it, now let’s go back to ๐ฑ vegan pulled aubergine & chickpea coconut curry ๐ recipe. To cook ๐ฑ vegan pulled aubergine & chickpea coconut curry ๐ you only need 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook ๐ฑ Vegan Pulled Aubergine & Chickpea Coconut Curry ๐:
- Prepare sunflower oil
- Use large whole aubergine
- Prepare medium onion - finely diced
- Take large garlic cloves - minced
- Prepare red pepper - very small diced
- Use chickpeas - drained
- Get creamed coconut block (chopped into small pieces.)
- Provide garam masala
- Use turmeric
- Provide madras curry powder
- Get mild chilli powder
- Prepare ground coriander powder
- Provide sea salt
- Get chopped fresh coriander
- Provide flaked almonds. (Optional for garnish)
- Prepare tin chopped tomatoes (+ the tin and a half full of water)
Steps to make ๐ฑ Vegan Pulled Aubergine & Chickpea Coconut Curry ๐:
- 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. (Donโt 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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