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Cauliflower and Aubergine Curry

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).
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

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
  • 150 g Onions peeled & sliced 53 kCal
  • 100 g Celery washed & sliced 7 kCal
  • Stage 3: 1100g Cauliflower washed & broken into florets (308 kCal)
  • 500 g Aubergine sliced (75 kCal)
  • 240 g drained tin Chickpeas 173 kCal
  • 400 g tin Tomatoes 96 kCal
  • 250 g Vegetable Stock 10 kCal
  • Seasoning to taste

Method
 

  1. Dry fry the Stage 1 ingredients for a couple of minutes in a large heavy bottomed casserole. Remove to a bowl.
  2. Heat the oil over a medium flame then add the other Stage 2 ingredients and stir for 3 or 4 minutes to soften.
  3. 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.
  4. Serve with rice or perhaps naan bread if your diet allows.