Eggplant & Cauliflower Curry

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Eggplant & Cauliflower Curry

Yield

4 people

Type

Vegan

Time

35 minutes

Level

Beginner

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Ingredients

Eggplant Cauliflower Garlic Ginger Spices Coconut Milk Passata

Slice the eggplant into 1cm chunks, place on a roasting tray and then roast for 10 minutes.

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Prep the eggplant

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1

2

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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Sweat Onions

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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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Add the spices

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3

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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Cauliflower time

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4

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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Add the eggplant

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5