Name: Easy Aubergine and Cauliflower Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 onion; 2 cloves of garlic; 2 Tbsp vegetable oil; 1 aubergine; 1 small cauliflower; 1 carrot; 1 large sweet potato or potato; 1 Tbsp curry powder; 2 Tbsp curry paste; 2 Tbsp. tomato purée

Easy Aubergine and Cauliflower Curry

22 Jan 2020

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

Ready made curry pastes and curry powder mixtures can be very handy on busy or lazy days. This vegan easy aubergine and cauliflower curry is made with them, so it requires very little preparation. I made it using organic Bhuna curry paste and mild curry powder - if you like your curry really spicy, use hot curry powder and/or paste or add chilli powder to the mixture. Serve it with boiled rice or naan bread and raita & chutney on the side.

Ingredients

1 onion
2 cloves of garlic
2 Tbsp vegetable oil
1 aubergine
1 small cauliflower
1 carrot
1 large sweet potato or potato
1 Tbsp curry powder
2 Tbsp curry paste
2 Tbsp. tomato purée

Instructions

Finely chop the onion and garlic. In a large pan, fry the onion and the garlic in 1 Tbsp of oil for five minutes.
Meanwhile, remove the stalks from the cauliflower and cut into small florets. Chop the aubergine carrot and sweet potato into bite-sized chunks.
Add the remaining oil to the pan, then gently sauté the aubergine, carrot and sweet potato for ten minutes (under cover).
When the vegetables are tender, add the tomato purée and the curry powder & paste. Season with salt and pepper. Stir for a minute or so, then add the cauliflower, pour in the chopped tomatoes and add enough water to cover the vegetables. Put a lid on and cook for another 10-15 minutes.
When the cauliflower is tender, turn off the heat.
Serve warm, with fresh coriander scattered on top.