Easy Aubergine and Cauliflower Curry Recipe {Vegan}

4.59 from 43 votes

Easy Aubergine and Cauliflower Curry Recipe {Vegan}

A super easy mid week Thai aubergine and 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!

Prep Time5

Cook Time30

Total Time25

Course: dinner

Cuisine: thai

Keyword: aubergine, cauliflower, curry, keto, low carb, tomato, vegan, vegetarian

Servings: people

Calories: 412kcal

Author: Vikkie Lee

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

Metric - US Customary

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.

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

Nutrition