Name: Cauliflower and Aubergine Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Stage 1:1 Tbsp Curry Powder (44 kCal); 1 tsp Garam masala (12 kCal); 1 tsp Mustard seeds (10 kCal); Stage 2: 2 Tbsp Oil (264 kCal); 3 cloves Garlic, crushed (13 kCal); 2 tsp freshly grated Ginger (4 kCal); 150g Onions peeled & sliced (53 kCal); 100g Celery washed & sliced(7 kCal); Stage 3: 1100g Cauliflower, washed & broken into florets (308 kCal); 500g Aubergine, sliced (75 kCal); 240g drained tin Chickpeas (173 kCal); 400g tin Tomatoes (96 kCal); 250g Vegetable Stock (10 kCal); Seasoning to taste

Cauliflower and Aubergine Curry

15 Jan 2018

by RickRock

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Background

After the excesses of Christmas feasting it's nice and healthy to have some vegetarian dishes to get your body back to a more harmonious state. At the same time you don't have to be too ascetic! This Cauliflower and Aubergine Curry fulfils both criteria it is wholesome and nutritious but still tasty and filling! Perfect for dark and cold January days! And it's less than 200 kCals per portion (excluding rice etc).

Ingredients

Stage 1:1 Tbsp Curry Powder (44 kCal)
1 tsp Garam masala (12 kCal)
1 tsp Mustard seeds (10 kCal)
Stage 2: 2 Tbsp Oil (264 kCal)
3 cloves Garlic, crushed (13 kCal)
2 tsp freshly grated Ginger (4 kCal)
150g Onions peeled & sliced (53 kCal)
100g Celery washed & sliced(7 kCal)
Stage 3: 1100g Cauliflower, washed & broken into florets (308 kCal)
500g Aubergine, sliced (75 kCal)
240g drained tin Chickpeas (173 kCal)
400g tin Tomatoes (96 kCal)
250g Vegetable Stock (10 kCal)
Seasoning to taste

Instructions

Dry fry the Stage 1 ingredients for a couple of minutes in a large heavy bottomed casserole. Remove to a bowl.
Heat the oil over a medium flame then add the other Stage 2 ingredients and stir for 3 or 4 minutes to soften.
Return the Stage 1 ingredients, stir them in then add the Stage 3 ingredients. Turn up the heat stirring frequently until just boiling, then turn down and cover. Simmer for about 20 or 25 minutes, stirring from time to time.
Serve with rice or perhaps naan bread if your diet allows.