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

INGREDIENTS

1 cup

170g] cooked/boiled red kidney beans, cooked red

180g] courgette/zucchini, small

300g] chinese eggplants, medium

1 pinch

Chilli, powder

1/4 cup

Coriander

1 tbsp

Ginger

Onion, small

1/2 can

200ml] coconut milk

2 1/2 cups

Tomato puree, canned or fresh

1 tsp

Maple syrup

1 tbsp

Salt

2 tbsp

Vegetable or coconut oil

Water

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