Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Courgette [VIDEO]

A great vegan version of Tikka Masala curry for those who love eggplants.

We always try to find different ways to prepare veggies such as eggplants and zucchini at home. It gives veggies a more interesting touch to it. It helps us have more varieties and we don’t get tired of the different types of dishes we get to prepare.

Since hubby loves anything that has coconut milk, curry is definitely one of his favorites. So this special recipe is in my list of must prepare. The plus side to it is that it is made up of a whole lot of yummy vegetables and my hubby loves having a fully veggie meal. Basically, this is the perfect combination of curry and healthy ingredients put together to satisfy my food loving hubby.

I personally am not a huge fan of curry but with my hubby’s influence, I have learned to love it. It might not be my favorite, but it is definitely a creamy delicious dish that you should try as well.

Check out the recipe below.


Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Zucchini/Courgette

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Ingredients:

2 medium [300g] Chinese eggplants

1 tablespoon salt

Water for soaking

1 small [180g] courgette/zucchini

1 tablespoon minced ginger (or ginger-garlic paste)

1 small onion, sliced or chopped

1¼ cup [300ml] tomato puree (canned or fresh, blended)

1 cup [170g] cooked/boiled red kidney beans

½ can [200ml] coconut milk

2 tablespoons tikka masala mix (store-bought or use our homemade recipe)

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

 

Instructions:

Wash and cut the Chinese eggplants across about 2.5 cm or 1-inch thick. Place in a bowl and sprinkle with 1 tablespoon salt. Massage the salt into the eggplants, and then fill the bowl with water to cover them. Leave aside to soak for 10-12 minutes.

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Meanwhile, prepare the other vegetables. Slice the courgette into half-moons of about 1 cm thick.

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Slice or chop the onion.

When ready, drain the eggplants and rinse a couple of times with fresh water to remove the excess salt. Pat them dry with a paper towel.

In a skillet, 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. Prick the eggplant with a fork to test for doneness. If the fork goes it smoothly with no spongy resistance, the eggplants are done. Remove from the pan and set aside.

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.

Add the tikka masala mix and roast for about 10 seconds.

Add the tomato puree, stir and mix well with the spices. Simmer for about 10 minutes or until tomato puree slightly changes colour.

Add in the cooked red kidney beans followed by the courgette. Cover and simmer for about 7 minutes.

Add the eggplant.

Add the coconut milk and mix well. Take care not to crush the eggplant as they are quite delicate at this stage.

Add salt to taste. Taste the sauce, then add the maple syrup or sugar (if needed). This will depend on how sour or sweet the tomatoes are.

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Cover and simmer for about 5 minutes. Turn off the heat. Garnish with coriander leaves (cilantro) and serve over rice or with roti/naan bread.