Eggplant Cauliflower Vegan Curry

Eggplant Cauliflower Vegan Curry

Eggplant Cauliflower Vegan Curry
Egglplant cauliflower vegan curry

Eggplant & Cauliflower Vegan Curry

Jasmine Dolotov
This flavourful, dairy-free vegan curry is packed full of vegetables, coconut milk and is delicious over a bed of phytonutrient rich greens.
Servings 8 Servings
Calories 253 kcal


  • 3 Cups Eggplant Cubed
  • 1 Large Head Cauliflower Chopped
  • 2 Cups Baby Kale

Curry Sauce

  • 2 Tbsp Tomato paste
  • 200 grams Onion about 1 large or 2 small
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp spice (garam masala)
  • 3 tsp curry spice
  • 3 tsp cinnamon ground
  • 2 Cans Coconut Milk Regular (not light)
  • 0.5 Cups Fresh Dill Weed finely chopped
  • 0.25 Cups Fresh Parsley finely chopped


  • Preheat oven to 375F
  • Wash, dry, chop your cauliflower and eggplant into cubes and place on baking tray
  • Drizzle with olive oil and sprinkle Himalayan salt and garlic powder. Roast for 30-40min or until fork tender.
  • Saute the onion for 5min in coconut oil. Add in the garlic and ginger for 2 min. Add all the other spices for another min. It should smell fragrant. Stir in the tomato paste, 1/4 cup of the baby kale and both cans of coconut milk and let it simmer gently on low.
  • When the eggplant and cauliflower are roasted, add them to your curry. Add the fresh herbs (dill & parsley). Mix well. Test the flavour and adjust to your preference.
  • Serve your curry over a bed of fresh baby spinach.
Keyword Cauliflower, Curry, Dairy Free, Eggplant, Greens, Vegan, Vegetables, Veggies