I can eat this vegan Indian eggplant curry recipe when it’s cold AND hot outside. While Indian food has the reputation of being challenging to cook, it’s all about having the necessary spices on hand! I have always found cooking with spices a very intuitive process, which lends itself really well to Indian cooking. Having a Stainless Steel Spice Set is really convenient when you’re cooking Indian food! The essential spices I use are: Hungarian Paprika, Smoked Spanish Paprika, Garam Masala, Turmeric, Cumin, and salt.
I would use less spice if you don’t eat spicy food. I usually add more spice than what the recipe calls for.
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Hungry for more eggplant recipes? Check them out here!