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Eggplant Cauliflower Curry

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Lenny @vegamelon

Ingredients

Roasted Eggplant & Cauliflower

  • 1 large Eggplant chopped into cubes
  • 3 cups Cauliflower Florets
  • Oil, Salt & Pepper to taste

Curry

  • 1 large Onion diced
  • 3 cloves Garlic
  • 1 tbsp Ginger minced
  • 1 tsp Black Pepper
  • 1 tsp Chili Powder
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 1 tsp Ground Coriander
  • 2 ripe Tomatoes diced
  • 1/2 cup Brown Lentils
  • 1/2 cup water
  • 3/4 cup Full-fat Coconut Milk

To Serve

  • Quinoa/Pasta/Bread
  • Peas or any kind of veggies

Instructions

Roasted Eggplant & Cauliflower

  • Preheat your oven to 425F/220C. Place the eggplant and cauliflower on a lined baking tray, then drizzle with oil and sprinkle on salt and pepper. Roast for 20-25 minutes or until fork-tender.

Curry

  • Saute the onion, garlic, and ginger in a large saucepan. Add in spices and incorporate well; once fragrant, stir in tomatoes, lentils, and water. 
  • Cover the pot and simmer on low heat for 10 minutes, then stir in roasted veggies and coconut milk.
  • Cover again for 5-10 more minutes, until lentils are tender. Remove from heat and serve warm.

To Serve

  • Add in a generous serving of curry and your favourite grains. A few peas or any kind of veggies too would be amazing.

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