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Easy Aubergine and Cauliflower Curry

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 and chutney on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic. In a large pan, fry the onion and the garlic in 1 Tbsp of oil for five minutes.
  2. Meanwhile, remove the stalks from the cauliflower and cut into small florets. Chop the aubergine carrot and sweet potato into bite-sized chunks.
  3. Add the remaining oil to the pan, then gently sauté the aubergine, carrot and sweet potato for ten minutes (under cover).
  4. 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.
  5. When the cauliflower is tender, turn off the heat.
  6. Serve warm, with fresh coriander scattered on top.