I’m a huge fan of curries and Asian foods. I usually make Thai curries more than the types you find in an Indian restaurant so fancied doing something different. I had this lovely coconut milk from Chaokoh to try so wanted to create a nice recipe with it to celebrate the weather starting to change in Britain. Curries often use aubergine and okra in them and I love both so it was easy to decide what vegetable should feature in my recipe. Aubergines are so versatile while being delicious. They’re meaty like mushrooms so make a great substitute for vegans/vegetarians or even meat-free Mondays. This is a great recipe to make for a family meal as you can throw it together?in one pan in 30 minutes. You should also have most of the ingredients in your cupboards so cooking this up should be a breeze and a great way to not spend ?20 at the supermarket on just one meal.
Don’t forget to use?#vblrecipes?and tag me @veganbabelife on social media so I can see what you guys have made. You can also check out my other delicious, cruelty-free recipes here.
I hope you enjoy this recipe as much as I did making it (and eating it).