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Cauliflower and Aubergine Curry [vegan] [gluten free]

November 16, 2021 · theflexitarian 2 Comments

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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

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.

How to make this cauliflower and aubergine curry

This is a really straightforward recipe that you can have ready on the table in 40 minutes. It makes great leftovers the next day as the flavours will have had even more time to develop.

First, you will need to gently fry the onion with the spices and tomato puree. You can then add the vegetables, vegetable stock and raisins and let everything simmer for 15 minutes.

At this stage add the coconut milk and drained chickpeas and cook for a further 15mins. Season to taste and serve with chopped chillis and fresh coriander. Et voilà!

Recipe Adaptations

  • Make it lower-fat: swap full fat coconut milk for light coconut milk.
  • Additional toppings: serve with (dairy-free) yoghurt or cream

To Reheat this cauliflower and aubergine curry

Leftover curry is just the best! You can reheat this one the next day in the same pan on the stovetop over medium-low heat. You can also place this curry in the microwave until heated through.

Here are more curry recipes you may like to try

  • AUBERGINE CURRY
  • BROCCOLI CURRY WITH CHICKPEAS [VEGAN] [GLUTEN FREE]
  • CABBAGE CURRY [VEGAN] [GLUTEN FREE]

I hope you enjoy this cauliflower and aubergine curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Cauliflower and Aubergine Curry [vegan] [gluten free] by The Flexitarian © Annabelle Randles

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.
5 from 6 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curries
Cuisine Indian
Servings 6 people
Calories 335 kcal

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
Keyword aubergine, Cauliflower, curry
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!

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Comments

  1. Alison Hornsbury says

    March 12, 2021 at 11:54 am

    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.

    Reply
    • theflexitarian says

      March 15, 2021 at 7:55 am

      Thank you Alison.

      Reply

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