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

veganlovlie.com

Paul Sliwinski

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

Directions at veganlovlie.com

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