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