Aubergine and Cauliflower Curry (Vegan)
A super easy mid week Thai aubergine and cauliflower curry recipe that's Vegan and delicious. Throw almost everything in the pan for ease and fry, then simmer with tomatoes before adding your coconut milk! Don't waste your time roasting!
This aubergine and tomato curry, eggplant cauliflower curry - call it what you will, it makes a yummy and quick mid-week recipe. You might have noticed, I'm also now officially hooked on low carb, Keto Thai curries. Vegan or not.
For example, while you're here, I recommend also checking out my Vegan chickpea and aubergine curry.
Apart from a few vegetables you have, I find Thai curry is a great recipe for using store cupboard essentials.
- Frying pan
- Chopping knife
- Chopping board
- Cheese grater
- Garlic press
- Spatula
- Measuring spoons
- Salt and pepper grinder
For the full printable list of ingredients and steps, you can hit my link below.
In a nutshell, I:
- Fry all the veggies, herbs and spices together in coconut oil until softened
- Stir in the tomatoes and simmer while stirring for a few more minutes
- Add the coconut milk and lemon juice and heat through before serving
- That's it!
- If you're opting for low carb keto option, I recommend enjoying on a bed of leafy greens
- Using half a can of coconut milk gives a delicious thick consistency, but a whole can is a more traditional thinner texture, beautiful for eating with rice, or stirring in spinach to wilt in the sauce!
- Garlic is optional
- Taste test the aubergine after sauteeing to check if the skin is no longer bitter
- Stir in a tablespoon or 2 of organic almond butter for an extra butter cauliflower taste!
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- Thai canned mackerel soup with courgetti noodles (keto)
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- Quick canned mackerel tikka salad dressing
- Chicken and red lentil curry recipe
Aubergine and Cauliflower Curry (Vegan)
Recipe details
- 4 people
- Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
Comments
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