A super easy mid week Thai aubergine cauliflower curry recipe that's Vegan and delicious. Throw almost everything in the pan for ease and fry, then simmer with tomatoes before adding your coconut milk! Don't waste as much time and energy with roasted aubergine pieces!
This quick and easy curried aubergine curry with cauliflower is ready in 30 minutes, making it the perfect family mid-week dinner!
With aubergine cubes in a sweet, mild(ish) sauce, it's perfect for anyone on a low carb diet, whether they want to enjoy on a bed of spinach or riced cauliflower.
You could also call it brinjal curry, but you can add many different pantry spices and vegetables such as green peas, or even make it an aubergine and potato curry. You won't miss the meat!
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✔️ Why You'll Love This Recipe
- Delicious and easy vegetarian curry
- Has a quick curry sauce with pan-roasted eggplant
- A really good aubergine curry for adding any vegetables
- Source of antioxidants and helps manage blood sugar levels
- One of the most affordable Indian cuisines for the whole family
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Aubergine - use the freshest eggplant where possible to avoid a frm flesh that's easy to dice into small chunks. Or use baby eggplant variety
Cauliflower - broken into small florets for quicker cooking and give the curry sauce a bit of bite
Mild curry powder - for simplicity or you could use a spice blend of garam masala, ground cumin, cumin seeds, ground coriander or tikka masala paste pot
Red chilli flakes - for heat, or use chilli powder
Coconut oil -for frying with extra flavour with a high smoke point, making it great to stir fry vegetables. Or swap for any 2 tablespoons of oil, such as olive oil
Red onion - or white onion. This can either be sliced or chopped onion
Pastes - lemongrass and ginger paste, or use fresh ginger root, grated
Garlic - fresh garlic, minced, or use 1 teaspoon of garlic paste
Tinned tomatoes - we use canned chopped tomatoes. or you can use 5 to 6 fresh tomatoes
Full-fat coconut milk - stirred in at the end for a delicious and creamy aubergine curry recipe. Or use light coconut milk,
Lime or lemon juice - I use whichever at hand for acidity to enhance the flavours - but opt for lime juice for Thai aubergine curry. Tip: if using large lemons, only use half, otherwise you may need to stir in some mango chutney to balance the flavours
Salt and black pepper - we find this plenty of seasoning for our tastes, or just add some at the end to taste
📋 Instructions
Here's some easy to follow pictures on how to make this eggplant curry recipe with cauliflower florets.
1. First, add all of the ingredients except the tomatoes, coconut milk, lime or lemon, and sesame seed oil to a large sauté pan.
2. Now fry over medium-high heat while stirring for 10 minutes until you have tender aubergine and everything is golden brown.
I also recommend tasting a piece of cooked aubergine to ensure the skin no longer has a bitter taste.
3. Next add the tomatoes (and a dash of tomato purée if desired), and give it a stir.
4. Lower to medium heat and cover.
Then cook over a gentle simmer for 10 minutes.
5. Finally, add the coconut milk, a good squeeze of lime or lemon and the sesame oil.
Give it a good stir until one solid colour.
6. Over low heat, cook for a further 10 minutes. Add an extra pinch of salt and pepper to taste and some fresh coriander as a garnish.
If you prefer the cauliflower to be more tender, simmer for a little longer.
Tip: If you only have lemon at hand, they tend to be bigger than limes, so I recommend only using half the juice, otherwise it may be too acidic.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make for this cauliflower and aubergine curry:
- Aubergines (eggplants) - swap for other vegetables such as diced butternut squash
- Cauliflower - another swap could be protein-packed lentils, such as red, that can quickly cook in the sauce, but you will need to add a splash of water while cooking with the tomatoes
- Curry powder - use fresh curry leaves if possible, but you can also add any spices at hand, such as turmeric powder, mustard seeds, etc
- Oil - try to use a neutral oil for a less overpowering flavour, such as vegetable oil, etc. Or you could swap for just a little oil drizzled over the aubergine and bake on a large baking tray in the oven, but it does take a lot longer
- Coconut milk - swap for crème fraiche, sour cream or Greek Yogurt. Alternatively, you could omit and eat as a brinjal bhaji recipe
⚖️ Variations
Here are some different ways you can enhance and truly personalise this vegan aubergine curry:
- Spicy - add some fresh chillies while cooking to increase the heat
- Deluxe - add some lightly crushed seeds from cardamom pods
- Satay - stir in a tablespoon or two of organic almond butter for an easy satay aubergine curry
- Kid friendly - swap chilli flakes for mild chilli powder
See this aubergine curry chickpea version of this recipe on my website!
🔪 Equipment
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- Large frying pan
- Chopping knife
- Chopping board
- Cheese grater
- Garlic press
- Spatula
- Measuring spoons
- Salt and pepper grinder
❄️ Storage
Storing - we prefer eating aubergine curry immediately after cooking, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
- If you're opting for low carb keto option, I personally think the best way to enjoy it is on a bed of leafy greens
- Using half a can of coconut milk gives a delicious thick consistency, but a whole can is a more traditional thinner texture, beautiful for eating with white rice, or stirring in spinach to wilt in the sauce!
- Taste test the aubergine after sauteing to check if the skin is no longer bitter
🍽️ Serving Suggestions
Rice - serve with a side dish of pilau brown rice for a side of wholegrains, or cauliflower rice if following a low carb, keto diet
Indian breads - enjoy with baked naan bread for dipping, paratha, or some simple flatbreads such as roti or chapatis.
Potatoes - enjoy alongside some tasty Bombay potatoes, homemade oven chips, or simply a baked potato
Indian side treats - create a selection of delicious onion bhajis, pakora, or crispy samosas
Salad - we love eating a chopped salad with Indian takeaways with lettuce, red onion, grated carrots, cucumber and lemon wedges
❓ FAQ
No, you don't need to peel aubergine before cooking as the skin softened in the sauce. Also, it's best to leave it on as it's the most nutritious part with it being full of an antioxidant called nasunin which protects brain cells.
Yes, aubergine in curry is perfect for freezing! I freeze for up to 3 months, then defrost and reheat fully in the microwave or stovetop
I find aubergine has a very mild and sweet taste when roasted or pan fried. The skin is naturally bitter, but once cooked fully, it becomes sweet.
➕ More Aubergine Recipes
Looking for another delicious meal to try? Here's some more tasty recipes like this eggplant curry recipe:
- Easy Vegan Chickpea and Aubergine Curry Recipe {Not Roasted}
- Slimming Aubergine Parmigiana Bake (Melanzane)
- Thai Spinach Courgette & Aubergine Soup (Vegan)
- Roasted Aubergine & Tahini Sour Cream Dressing
- Beef Lasagne With Courgette Aubergine Pasta Sheets - Keto
- Ratatouille Recipe With Melted Cheese
- Eggplant Chickpea Recipe {Lebanese Moussaka - Maghmour}
- Slow Cooker Tuscan Bean Soup (Unofficial Slimming World)
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📖 Recipe
Easy Aubergine and Cauliflower Curry Recipe {Vegan}
Equipment
Ingredients
- 2 tablespoon Coconut oil
- 1 knob ginger grated
- 1 clove garlic minced
- 2 aubergines diced
- 1 teaspoon lemon grass
- ½ red onion Sliced
- 1 head cauliflower broken into very small florets
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ chilli flakes
- 3 tablespoon curry powder
- 1 can chopped tomatoes
- ¼ teaspoon ground cinnamon
- 1 juice lime or lemon
- 1 can coconut milk
- 1 tablespoon sesame seed oil
Instructions
- Add everything except tomatoes, coconut milk, lime juice and sesame seed oil to a large saucepan.
- Stir while frying for 8-10 minutes or until softened.
- Add the tinned tomatoes and simmer while covered for 10 minutes,
- Then stir in the coconut milk, lime juice and sesame seed oil and cook on a gentle simmer until piping hot, or continue until the caulflower is tender.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- If you're opting for low carb keto option, I personally think the best way to enjoy it is on a bed of leafy greens
- Using half a can of coconut milk gives a delicious thick consistency, but a whole can is a more traditional thinner texture, beautiful for eating with white rice, or stirring in spinach to wilt in the sauce!
- Taste test the aubergine after sauteing to check if the skin is no longer bitter
P
Can I put some potatoes in it?
Vikkie Lee
Hi,
Yes, you can add potatoes - I'd recommend dicing them small, or adding tinned new potatoes so the cooking time is similar.
Thanks,
Vikkie
Jo
Delicious! Absolutely love it. I left out the lemongrass because I don’t like it. I also added a little chicken stock simply because it was getting a little dry during the cooking process but this dish is going to be a staple in my house now. Love it