RecipesVegetarian and Vegetables

Aubergine & Cauliflower curry recipe

A lovely warming vegetarian curry packed with spices.

Dairy Free
Gluten Free
Vegan
Aubergine & Cauliflower curry recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 1 tbsp coconut oil
  • 1 medium-large cauliflower, cut into florets
  • 2 medium aubergines, cut into chunks
  • 1 yellow (or any colour) bell pepper, chopped into chunks
  • 6-8 curry leaves
  • 1 tsp black/yellow mustard seeds
  • 1 tsp cumin seeds
  • 2 onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 10g fresh root ginger, finely chopped
  • 227g can of chopped tomatoes
  • 1 tsp Urfa chilli flakes
  • 1/2 - 1 tsp Aleppo pepper, to taste
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tsp tomato puree
  • 400g full fat coconut milk
To serve
  • fresh parsley, chopped
  • Steamed basmati rice

A lovely warming vegetarian curry packed with spices.

Thanks to Nikibakes for this tasty recipe.

Method

01
1. Put the coconut oil in a large saucepan over a medium heat. Fry the cauliflower florets, aubergine and bell pepper for around 7-9 minutes, until lightly browned on all edges and smelling toasty. 
02
2.Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.
03
3. Add the tomatoes, both chilli flakes, turmeric and garam masala; season well. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk and tomato puree. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes. 
04
4.Check for seasoning and serve right away with some freshly chopped parsley and extra chilli flakes if desired. Enjoy right away!