Aubergine and Cauliflower Curry
On my vegan/vegetarian days I find curries to be the most filling and satisfying meals. So much so that I could easily become a vegan, given that the variations/ layers of flavours and ingredients are limitless. This Aubergine and Cauliflower Curry is a super easy recipe, ready within 30 minutes and tastes really, really yummy. Serve it as a main dish with rice, or part of an Indian-style menu. If you’re not a vegan, do serve it with a dollop of yogurt, which adds yet another dimension. This dish is perfect for parties too, as it can be reheated or served at room temperature.
Ingredients
Method
- Finely chop the onion, garlic and ginger.
- In a large frying pan, fry the onion, the ginger and the garlic in 1 Tbsp of oil for five minutes, until soft.
- Meanwhile, remove the stalks from the cauliflower and cut into small florets. Chop the aubergine and yellow pepper into 2cm chunks.
- Add the aubergine, cauliflower, pepper and the remaining oil. Season with salt and pepper and stir . Put the lid on and sauté for ten minutes.
- Meanwhile measure out the spices.
- When the vegetables are al dente, add the spices and tomato purée. Add half of the of water, stir through to coat the veggies well. Cook for another 5-10 minutes, under cover.
- Check the veggies, if still not cooked through and the base of the pan is dry, add more water and cook for another 5 minutes, until the vegetables are tender (but still firm).
- Stir in the fresh coriander/mint leaves, season to taste and serve.