Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Zucchini/Courgette
Eggplant, red kidney beans and courgette (zucchini) doused in a luscious vegan homemade tikka masala sauce. A vegan version of the much loved amazingly rich, creamy and flavoursome tikka masala curry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 servings (with some leftovers)
- 300 g Chinese eggplants [2 medium]
- 1 tablespoon salt
- Water for soaking
- 180 g courgette or zucchini, [small one]
- 1 tablespoon minced ginger or ginger-garlic paste
- 1 small onion sliced or chopped
- 300 ml crushed tomatoes canned or fresh, blended [1 1/4 cups]
- 170 g red kidney beans cooked or boiled, [1 cup]
- 200 ml canned coconut milk [1/2 can]
- 2 tablespoons tikka masala mix store-bought or use our homemade recipe, see notes
- Pinch chilli powder or to taste
- 2 tablespoons vegetable oil or coconut oil
- Salt to taste
- 1 teaspoon maple syrup or sugar, optional or adjust to taste
- 3 - 4 stems coriander leaves or cilantro for garnish, chopped [1/4 cup]
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.
Meanwhile, prepare the other vegetables. Slice the courgette into half-moons of about 1 cm thick.
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.
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.