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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 1 tsp chopped fresh ginger
  • 3 Tbsp coconut or vegetable oil
  • 1 medium aubergine
  • 1 mediumcauliflower
  • 1 yellow/red bell pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground chilli
  • ½ tsp turmeric
  • 1 Tbsp dried curry leaves or 4 fresh ones
  • 4 Tbsp tomato purée
  • 1 cup of water
  • A handful of coriander or mint chopped

Method
 

  1. Finely chop the onion, garlic and ginger.
  2. In a large frying pan, fry the onion, the ginger and the garlic in 1 Tbsp of oil for five minutes, until soft.
  3. Meanwhile, remove the stalks from the cauliflower and cut into small florets. Chop the aubergine and yellow pepper into 2cm chunks.
  4. 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.
  5. Meanwhile measure out the spices.
  6. 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.
  7. 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).
  8. Stir in the fresh coriander/mint leaves, season to taste and serve.