Cauliflower, Eggplant & Chickpea Curry

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (656.8 g)
  • Calories 1060.4
  • Total Fat - 54.2 g
  • Saturated Fat - 18 g
  • Cholesterol - 0 mg
  • Sodium - 279.5 mg
  • Total Carbohydrate - 135.5 g
  • Dietary Fiber - 15.2 g
  • Sugars - 24.2 g
  • Protein - 14.5 g
  • Calcium - 168.1 mg
  • Iron - 4.5 mg
  • Vitamin C - 101.6 mg
  • Thiamin - 0.3 mg

Step 1

Cut trimmed cauliflower into 3cm florets and cut the eggplant into 3cm pieces.

Step 2

Heat oil in a large saucepan over a medium to high heat and add the eggplant and cook, stirring for 3 minutes or until lightly browned and then add curry paste and stir for 1 minutes.

Step 3

Stir in 1 cup water, cauliflower, coconut milk and chickpeas and bring to a boil and then simmer, covered, for 15 minutes, or until cauliflower is tender and then season with salt and pepper.

Step 4

HEat rice according to packet directions and serve curry with rice and fresh coriander leaves.

Tips & Variations


No special items needed.

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