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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
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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