Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. Best made the day before so the flavours can develop overnight.
![Cauliflower and Aubergine Curry [vegan] [gluten free] by The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2021/07/Cauliflower-and-Aubergine-Curry-vegan-gluten-free-V83-by-The-Flexitarian-©-Annabelle-Randles.png?resize=768%2C1152)
Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. Best made the day before so the flavours can develop overnight.
This is a mild curry dish but you can add chilli powder or fresh chilli if you prefer something spicier. I added some raisins for a touch of sweetness.
Serve it with wholegrain rice or naan and plenty of fresh coriander on top.
![Cauliflower and Aubergine Curry [vegan] [gluten free] by The Flexitarian © Annabelle Randles](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2019/07/Cauliflower-and-Aubergine-Curry-vegan-gluten-free-by-The-Flexitarian-©-Annabelle-Randles-v8.jpg?fit=167%2C250)
Cauliflower and Aubergine Curry [vegan] [gluten free]
Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. Best made the day before so the flavours can develop overnight.
Equipment
- large saucepan
Ingredients
- 2 Tbsp vegetable oil
- 1 onion
- 3 garlic cloves
- 1 Tbsp fresh ginger
- 2 Tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 Tbsp tomato puree
- 500 g cauliflower florets
- 500 g aubergines
- 250 ml vegetable stock
- 75 g raisins
- 400 ml coconut milk
- 400 g can chickpeas
- lemon juice to taste
- Fresh chilli to taste
- salt & pepper
- bunch of fresh coriander
Instructions
- Heat some oil in a large saucepan. Gently fry finely chopped onion until soft. Add crushed garlic, ginger, garam masala, cumin, cinnamon, turmeric and tomato puree.
- Cut cauliflower florets into medium size. Cut aubergines into 2cm [0.8 inch] dice. Add cut vegetables to pan.
- Add vegetable stock and raisins. Cook for 15mins.
- Add coconut milk and drained chickpeas. Cook for a further 15mins.
- Season to taste with lemon juice, salt & pepper. Serve with chopped chillis and fresh coriander.
Nutrition
Serving: 300gCalories: 335kcalCarbohydrates: 34gProtein: 8gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 394mgPotassium: 857mgFiber: 10gSugar: 6gVitamin A: 142IUVitamin C: 46mgCalcium: 83mgIron: 5mg
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
A useful curry but I like some kick in all curries so added 2 chillis. It was still a little bland so I added some additional vegetarian stock bouillon powder. In the future I would like to start cooking the aubergines for 15 minutes or even longer before adding the cauliflower as they cook for such different times that the cauliflower was over cooked by the time the aubergines were soft enough. A nice curry though and with these adaptations I would definitely make again.
Thank you Alison.