Whether you are making a family favorite like Butter Chicken, or delicious Baingan Bharta you can count on KFI to inspire you with confidence to master every meal.
1 Jar (375ml) KFI Vegan Butter Chicken Cooking Sauce
2 tbsp (15ml) vegetable oil
2 large Eggplant
Roti or parantha
Instructions
Preheat the oven to 350 degrees F
Rinse eggplant, cut it in half, and place on a cooking sheet or shallow pan skin side down
Drizzle eggplant with 1 tablespoon of oil and place in the oven – cook for 10 minutes or until eggplant is soft when forked
Once cooked, allow the eggplant to cool slightly, then using a spoon, scoop the flesh of the eggplant away from the skin
In a medium saucepan, heat the remaining tablespoon of oil over medium heat and add the eggplant
Stir in KFI Vegan Butter Chicken sauce and simmer for 5 minutes
Serve with roti or parantha
Tip: If you have a gas stove Eggplant can be carefully cooked over an open flame for a smokier flavor.
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1 jar (375 ml) KFI Rogan Josh Sauce or KFI Vegan Butter Chicken Sauce
2 cups of cooked Chana (Chickpeas)
Coriander for garnish
Instructions
In a medium saucepan, stir together Rogan Josh Sauce and chickpeas.
Simmer for 5 minutes until chickpeas are hot through.
Garnish with fresh coriander and a squeeze of fresh lemon.
Tip: KFI Rogan Josh sauce is 100% vegan. And when served with Chana (chickpeas) it is a good source of dietary fiber and protein.
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