Aubergine and Cauliflower Curry

Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.

Aubergine and Cauliflower Curry

Indian roasted aubergine and cauliflower curry is so delicious, easy to make and great for meal prepping. Featuring a thick tomato-y gravy, a fantastic (yet simple) spice blend and creamy coconut. We bet you’ll be reaching for seconds before you know it.

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 271kcal

Author Jess & Dan

Ingredients

1 onion – chopped
4 garlic cloves – crushed
½ tablespoon ginger – finely chopped
400 g cauliflower – chopped into medium florets
400 g aubergine – AKA eggplant, chopped into 1cm cubes
1 teaspoon mild chilli powder
1 teaspoon cumin powder
1 teaspoon garam masala
2 teaspoon coriander powder
2 teaspoon turmeric powder
400 ml coconut milk – or light coconut milk
400 ml passata

Instructions

Place the cubed aubergine on a roasting tray and roast for ten minutes in the oven on gas mark 5/190c. They should come out of the oven semi-cooked, it will cook further in the pan when simmering.
400 g aubergine
In a wok, optionally pour in a splash of oil or oil spray. Pop in the onions and sweat them down for 5 minutes.
1 onion
Next, add in the garlic and ginger, stir well until fragrant, but be careful not to burn. It should take around one minute.
4 garlic cloves, ½ tablespoon ginger
Sprinkle in the spices until fragrant, stir well again.
1 teaspoon mild chilli powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 teaspoon coriander powder, 2 teaspoon turmeric powder
Pour in the passata and coconut milk, then bring to a simmer.
400 ml passata, 400 ml coconut milk
Add in the cauliflower and simmer for 10 minutes.
400 g cauliflower
Finally, add the roasted aubergine, stir well and simmer for another 10 minutes.
Season to taste. Serve with Indian breads, side dishes like steamed rice, mushroom bhaji or vegan raita and chutney for a delicious Indian themed feast.

Notes

Make sure to chop the aubergine into small, 1cm cubed pieces. This means that they will cook relatively quickly, and more importantly, evenly.
Add more chilli powder if you would like it to be spicier.
There’s no need to salt aubergines before cooking, this is an outdated method.
The cauliflower will be al dente once the cooking time is up. This means there will be a satisfying bite to it. Feel free to cook it for an extra 5 minutes if you want it softer (although this isn’t necessary).
The curry can be kept in the refrigerator for 3 days and can also be frozen for up to 3 months.

Nutrition