Eggplant and Cauliflower Curry Ww
Savor the vibrant flavors of this Eggplant and Cauliflower Curry, a comforting and wholesome dish that's packed with plant-based goodness. Tender roasted eggplant and cauliflower are the stars of this recipe, soaking up a rich and aromatic curry sauce made with creamy coconut milk, warm curry powder, and a kick of ginger. Perfectly paired with fluffy rice or soft flatbread, this easy-to-make curry is a nourishing meal that comes together in under an hour. Whether you're looking for a flavorful weeknight dinner or a crowd-pleasing vegan option, this dish delivers bold spices, balanced flavors, and a touch of freshness from lemon juice and cilantro. Healthy, satisfying, and naturally gluten-free, this curry is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 medium head Cauliflower
- 1 large Onion
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Coconut oil
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 14-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk
- 1 cup Vegetable stock
- 0.25 cup Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 cups (or as desired) Cooked rice or flatbread
Instructions
Preheat the oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes and the cauliflower into small florets.
Spread the eggplant and cauliflower on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of coconut oil and toss to coat. Roast for 20 minutes, stirring halfway through, until tender and lightly browned.
While the vegetables are roasting, finely dice the onion, mince the garlic, and grate the ginger.
Heat the remaining 1 tablespoon of coconut oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for about 5 minutes until softened and translucent.
Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the canned diced tomatoes, coconut milk, and vegetable stock to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Once the roasted eggplant and cauliflower are done, add them to the skillet with the curry base. Stir to coat the vegetables in the sauce.
Season with salt and black pepper to taste. Simmer the curry for 10-15 minutes, allowing the flavors to meld together.
Stir in the fresh lemon juice and garnish the curry with freshly chopped cilantro.
Serve hot over cooked rice or alongside warm flatbread for a complete meal.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7864 mg | 342% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 84.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5100 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
