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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 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
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
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