I went to a fantastic Indian restaurant recently and tried the most amazing Thali – essentially Indian tapas. It was amazing! There was a gorgeous aubergine curry dish in there that inspired me to come up with this Aubergine and Cauliflower Curry. This recipe is really simple and quick to make if you are time poor.
Aubergine and Cauliflower Curry. Vegan. GFPrint This
- 1 Tbsp Coconut Oil
- 2 Aubergines, cut into large chunks
- 8 or so Cauliflower heads
- 1 Onion, chopped
- 2 Cloves of garlic, crushed
- 5cm piece Ginger, finely grated
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1/2 Tsp Chilli powder
- 400ml Coconut Milk
- 1 Tsp Tamarind paste
- 1 Tbsp Smooth Peanut Butter
Heat the oil in a large frying pan or wok. Fry off the aubergine and cauliflower in batches until golden and soft and set to one side.
Add a little more oil and then add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a few more minutes, then add the dry spices and cook for a further 2 minutes.
Tip in the coconut milk, and add the tamarind and peanut butter. Mix well until the peanut butter has melted into the sauce. Add the aubergine and the cauliflower back to the pan, season and simmer for 15 minutes. Stir through some coriander and serve with brown rice/quinoa or just as it is!