The Flexitarian's Vegan Gluten Free Cauliflower and Aubergine Curry
Prep time
10 minutes
Bake time
30 minutes
Serves
6
Reference Intake
Dietary info
Allergens
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Ingredients
- 2tbsps vegetable oil
- 1 onion
- 3 garlic cloves
- 1tbsp fresh ginger
- 2tbsps garam masala
- 1tsp ground cinnamon
- 1tsp tumeric
- 1tbsp tomato puree
- Cauliflower florets (500g)
- Aubergines (500g)
- Vegetable stock (250ml)
- Raisins (75g)
- Coconut milk (400ml)
- Canned chickpeas (400g)
- Lemon juice (to taste)
- Fresh chilli (to taste)
- Salt & Pepper
- 1 bunch fresh coriander
Method
1.
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.
2.
Cut cauliflower florets into medium size. Cut aubergines into 2cm [0.8 inch] dice. Add cut vegetables to pan. Add vegetable stock and raisins. Cook for 15mins.
3.
Add vegetable stock and raisins. Cook for 15mins.
4.
Add coconut milk and drained chickpeas. Cook for a further 15mins.
5.
Season to taste with lemon juice, salt & pepper. Serve with chopped chillis and fresh coriander.
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