Kalia is usually a curry dish that is served over rice or with bread. This recipe is not the typical kalia curry as such but rather using just the sauce as gravy over eggplant (aubergine). This makes a great vegetable side dish if you like anything spicy.
The base sauce is usually made with yogurt but for this vegan (dairy-free) version, I am substituting with coconut milk and lemon juice.
In this video, I am also giving you some tips about how to cook eggplant/aubergine.
Also, this version of the sauce is onion and garlic-free but you may add them in if you like, in which case you can cook them separately in a little oil then add the the sauce just after adding the coconut milk.
Full recipe: [coming up soon on the blog]
If you have any questions, please just ask! 🙂
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Cameraman: Kevin Mangaroo (http://www.kevinmangaroo.com)
Audio credit: The Mission – Josh Woodward (http://www.joshwoodward.com) #veganrecipes #vegetarianrecipes #veganlovlie