Aubergine and Cauliflower Curry (Vegan)

4 people
20 min

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.

Equipment I Use

  • Frying pan
  • Chopping knife
  • Chopping board
  • Cheese grater
  • Garlic press
  • Spatula
  • Measuring spoons
  • Salt and pepper grinder
How I Make Sauteed Cauliflower Curry With Aubergine

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!
Cauliflower and Aubergine Curry Tips

  • 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!
More Easy Thai Recipes

How To Make Cauliflower Curry With Eggplant

Pin Cauliflower Aubergine Curry For Later
Aubergine and Cauliflower Curry (Vegan)
Recipe details
  • 4  people
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 tbsp Coconut oil
  • 1 knob ginger grated
  • 1 clove garlic minced
  • 2 aubergines diced
  • 1 tsp lemon grass
  • ½ red onion
  • 1 head cauliflower broken into florets
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 red birdseye chilli sliced
  • 3 tbsp curry powder
  • 1 can chopped tomatoes
  • ¼ tsp ground cinnamon
  • 1 juice lemon
  • ½ can coconut milk Or a whole can if preferred

Add everything except tomatoes, cocout milk and lemon juice to a large saucepan
Stir while frying for 8 minutes or until softened.
Stir in the tinned tomatoes and simmer for 4 minutes, then stir in half or an entire can of coconut milk* and lemon juice and serve.
  • *Depending on how thick or thin you prefer your Thai aubergine curry, it is equally as delicious with an entire can of coconut milk as opposed to half.
Tastefully Vikkie
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