vegan tikka masala curry, vegan tikka masala sauce
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5 from 3 votes

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
Course: Main Dish
Cuisine: British Indian, Vegan
Keyword: tikka masala, tikka masala curry, tikka masala sauce, vegan curry, vegan tikka masala
Servings: 2 servings (with some leftovers)
Calories: 499kcal
Author: Teenuja Dahari -


  • 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.



Check out our homemade Tikka Masala Spice Mix recipe -
Link to Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Zucchini/Courgette recipe -