Created by ImPat on June 10, 2019
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.