PREP TIME 10 MINUTES COOK TIME 20 MINUTES SERVINGS 4 Ingredients 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.
PREP TIME 5 MINUTES COOK TIME 5 MINUTES SERVINGS 4 Ingredients 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.
