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Getting ready 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 safely

It is very important to prepare meals safely to assist cease dangerous bacteria from spreading and rising. You can take some steps to help defend yourself and your family from the unfold of harmful micro organism.
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Wash your hands

Your arms can simply spread bacteria around the kitchen and onto food. It is vital to at all times wash your palms totally with cleaning soap and warm water:

earlier than starting to put together food
after touching uncooked food such as meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your hands completely as properly, as a result of moist fingers unfold micro organism more easily.
Preserve worktops clean

Earlier than you begin preparing food, it’s vital worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or vegetables you'll need to clean them completely.

You need to change dish cloths and tea towels recurrently to keep away from any bacteria growing on the fabric.

Before you jump to 🌱 Vegan Pulled Aubergine & Chickpea Coconut Curry 🍛 recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Looking At The A Large Amount Of Benefits Of Coconut Oil.

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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. To cook 🌱 vegan pulled aubergine & chickpea coconut curry 🍛 you need 16 ingredients and 7 steps. Here is how you achieve that.

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

1. You need 1.5 tablespoon sunflower oil
2. Provide 1 large whole aubergine
3. Get 1 medium onion - finely diced
4. Take 2 large garlic cloves - minced
5. Take 1 red pepper - very small diced
6. You need Tin chickpeas - drained
7. Take 50 g creamed coconut block (chopped into small pieces.)
8. Provide 1.5 teaspoons garam masala
9. You need 1 teaspoon turmeric
10. Use 0.5 teaspoon madras curry powder
11. You need 0.5 teaspoon mild chilli powder
12. Provide 1.5 teaspoons ground coriander powder
13. Use 0.5 teaspoon sea salt
14. Get Handful chopped fresh coriander
15. Provide Handful flaked almonds. (Optional for garnish)
16. 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 🍛:

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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