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.
Ingredients:
- 500g cauliflower florets [1.1 lbs]
- 500g aubergines [1.1 lbs]
- Fresh chilli to taste
- bunch of fresh coriander
- 1 onion
- 3 garlic cloves
- 1 Tbsp fresh ginger
From the cupboard:
- 2 Tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 Tbsp tomato puree
- 2 Tbsp vegetable oil
- 75g raisins
- 400ml coconut milk [14 fl oz]
- 250ml vegetable stock [US 1 cup]
- 400g can chickpeas [14 oz]
- lemon juice to taste
- salt & pepper
Method:
- 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 the pan.
- Add vegetable stock and raisins. Cook for 15 mins.
- Add coconut milk and drained chickpeas. Cook for a further 15 mins.
- Season to taste with lemon juice, salt & pepper. Serve with chopped chillies and fresh coriander.
Recipe design and image by The Flexitarian © Annabelle Randles