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Cauliflower and aubergine vegetable curry (v)

Full of goodness and full of taste, this is a hearty meal for 4.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 tbsp olive oil
1 tsp curry powder
1 tbsp dried ground turmeric
1 tbsp dried ground paprika
1/2 tbsp crushed / pureed fresh ginger
1 clove garlic, crushed
1 brown onion, diced
1 head cauliflower, broken into florets
1 aubergine, chopped
1 tin (375g) crushed tomatoes
1 tin (375g) borlotti beans, or beans of choice
2 tbsp coconut yoghurt

Brown rice, to serve

Mango chutney and naan bread, optional, to serve

1. Heat the oil, curry powder, turmeric, paprika and ginger in a non-stick pan over medium-high heat. Add the garlic and onion and saute for 5 minutes or until golden brown.
2. Reduce heat to medium and add the cauliflower, aubergine and tomatoes. Allow to simmer, stirring occasionally, for 15 or so minutes. Add the borlotti beans, reduce heat to low, and simmer for a further 15 minutes or until ready to serve. Add the coconut yoghurt shortly before serving and stir through.