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Cauliflower, Eggplant & Chickpea Curry

Here's how you make Cauliflower, Eggplant & Chickpea Curry
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  • Servings: 4
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 700 grams cauliflower
  • 600 grams eggplant
  • 1 tablespoon oil (vegetable oil)
  • 1/2 cup oil (vegetable oil)
  • 1/2 cup curry paste (korma)
  • 400 ml coconut milk (1 can)
  • 400 grams garbanzo beans (chickpeas, drained and rinsed)
  • 450 gram dry basmati rice (packet of microwave basmati)
  • Coriander, fresh to garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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