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Happy Monday!
Do you ever have one of those “too lazy to go grocery shopping, let’s dump out the fridge instead” moments?? Well, I have them quite often, including the day I made this delicious curry. I really needed to use up a large head of cauliflower and an equally large bright purple round eggplant, and thought that they may go well together combined with curry spices, coconut milk, lime juice and fresh coriander. I was right! So here’s a no-fuss, slightly lots-of-veggie-chopping, hearty curry stew (to serve over warm basmati rice!).
CAULIFLOWER & EGGPLANT CURRY {vegan + gluten free}
by Marta Giaccone
Recipe
serves 6
prep time: 20 mins, cook time: 40 mins, total time: 1 hr
3 tbsp light oil (I used coconut)
1 shallot or small onion, finely diced
4 garlic cloves, peeled and smashed
2 tsp curry powder (to make your own, see recipe here)
1 large cauliflower cut into bite-size florets
1 round purple eggplant
800 ml (2 cans) full-fat coconut milk
ground turmeric
juice of 1 lime/lemon
fresh coriander
360 gr brown basmati rice
Method
- Steam the cauliflower.
- Add onion and garlic to a large pan or wok with the oil and a pinch of salt. Sauté over medium/low heat, stirring often, until translucent. In the meantime dice the eggplant.
- Add curry powder and a dash of turmeric, stir and let sauté for a minute. Add the eggplant and some salt. Let cook for about 5-10 minutes over medium-high heat, stirring often to prevent it from sticking and/or burning, until it becomes soft and golden.
- Add the steamed cauliflower florets and stir to evenly coat them with the curry.
- Add coconut milk (both liquid and solid parts), then fill both cans with some water (approx. ½ of the can), rotate them to “clean” them and get as much of the coconut milk as possible, and add that as well. Let cook on medium heat, uncovered, for up to 30 minutes or depending on the desired consistency. Add more turmeric and salt as needed.
- Turn off heat and add the juice of 1 lime/lemon and a handful of fresh coriander leaves, chopped.
- Rinse and drain rice, add to a medium pot with 750ml/3 cups of water, cover and bring to a boil over medium-low heat. Let cook according to packaging instructions. If there is any water left, drain it.
