Vegan Tikka Masala Curry with Eggplants, Zucchini and Red Beans – for 2-4 servings
- 2 medium eggplants
- 1 tablespoon salt
- 1 small [180g] courgette/zucchini
- 1 tablespoon minced ginger (or ginger-garlic paste)
- 1 small onion, sliced or chopped
- 1¼ cup tomato puree (canned or fresh, blended)
- 1 cup cooked/boiled red kidney beans
- ½ can [200ml] coconut milk
- 2 tablespoons tikka masala mix
- Pinch of chilli powder to taste
- 2 tablespoons vegetable or coconut oil
- Salt to taste
- 1 teaspoon maple syrup (or sugar), optional or adjust to taste
- ¼ cup chopped coriander leaves (cilantro) for garnish
For tikka masala spices mix ( keep the rest of mix for future use)
- 1 tablespoon coriander powder
- 1 1/2 tablespoons paprika powder (or Kashmiri chilli powder)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon cinnamon powder
- 1 teaspoon cumin powder
- 1/4 teaspoon ground black pepper
1. Slice the courgette into half-moons of about 1 cm thick.
2. Slice or chop the onion.
3. Heat the pan over medium heat, add 2 tablespoons vegetable or coconut oil. Add in the eggplant. Fry for about 7 minutes on one side or until golden. Then flip and fry for another 7 minutes on the other side. Remove from the pan and set them aside.
4. In the same pan, on medium-high heat, add the onions and minced ginger (or ginger-garlic paste). Cook for about 1 minute or until the onions are a little translucent.
5. Add the tikka masala mix and roast for about 10 seconds.
6. Add the tomato puree, stir and mix well with the spices. Simmer for about 10 minutes or until tomato puree slightly changes colour.
7. Add in the cooked red kidney beans followed by the courgette. Cover and simmer for about 7 minutes.
8. Add the fried eggplants. Take care not to crush the eggplant as they are quite delicate at this stage
9.Add the coconut milk and mix well.
10.Add salt to taste.
11. Taste the sauce, then add the maple syrup or sugar (if needed).
12. Cover and simmer for about 5 minutes.
13.Turn off the heat.
14. Garnish with coriander leaves and serve over rice or with roti/naan bread.