Cauliflower, Eggplant & Chickpea Curry
Recipe: #32490
June 10, 2019
Categories: Curries, Beans, Chickpeas/Garbanzo, Cauliflower, Eggplant, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.