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Yield
4 people
Type
Vegan
Time
35 minutes
Level
Beginner
Slice the eggplant into 1cm chunks, place on a roasting tray and then roast for 10 minutes.
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In a wok, optionally pour in a splash of oil or oil spray. Pop in the onions and sweat them down for 5 minutes. Then add in the garlic and ginger for around 1 more minute.
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Sprinkle in the spices until fragrant, stir well again. Make sure they are all combined like in the picture. This should only take 1-2 minutes.
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Pour in the passata and coconut milk, then bring to a simmer. Pop in the cauliflower florets and simmer for 10 minutes, uncovered.
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Finally, add the roasted aubergine to the pan, stir well and simmer for 10 minutes. Season to taste. Serve with Indian breads, steamed rice and condiments.
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