Roasted Cauliflower is delicious in this curry as the sauce is soaked up in ‘cracks’ of the florets so you can guarantee every mouthful is full of flavour, while the eggplant melts into the sauce.
This Week
2 Dec - 8 Dec
Roasted Eggplant and Cauliflower in an Indian Spiced Curry Sauce
- 1 hour
- 4
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Meal Prep Guide
Pre make the spice mix. Store in an airtight jar, in the pantry.
- 2 Tbsp curry powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon red chilli powder or more to taste
Pre cut the vegetables. Store in an airtight container, in the fridge.
- 1 head of cauliflower (cut into florets)
- 2 large eggplants (cut into wedges – finger size in length, you should have around 12- 16 wedges per eggplant)
Tips
Tips
- We’ve served this curry with our coconut rice to use up the rest of the coconut cream leftover from the curry sauce and to be honest we just can’t get enough of it. However this curry is just as delicious with plain rice if you’d prefer to skip this step
- For this recipe you can let the veggies be a little more snug in the roasting dish, more than you would if you were roasting vegetables ‘normally’. Normally you would give your veggies some more space in the roasting dish to allow them to get crispy and avoid steaming, however for these veggies slight steaming is ok.
Shortcuts
Vegetables
- Swap eggplant for 1 large potato roasted alongside the cauliflower and add 1 cup of defrosted peas to the sauce for a curry more similar to aloo gobi
Protein
- Add 1 can of drained and rinsed chickpeas to the sauce.
- Add Grilled Tandoori Chicken
Ingredients
- 450g – 600g chicken thighs
- 1 cup greek yogurt
- Juice of 1 lemon
- 1 tsp salt
- 2 garlic garlic cloves (crushed)
- 2 tsp ginger (grated)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground chilli
- 1 Tbsp garam masala
Method
- Add all ingredients to a large bowl and mix well.
- Add chicken, coat well in the yoghurt spices, let marinade for as long as possible.
- Remove the majority of the marinade before cooking the chicken.
- Grill your chicken just before serving – oil your grill well, and heat to medium-high , once hot add the chicken and cook until cooked through 10 – 12 minutes.
Ingredients
Roasted Vegetables
- 1 – 2 Tbsp coconut oil or olive oil
- 1 head of cauliflower (cut into florets)
- 2 large eggplants (cut into wedges)
- ½ teaspoon turmeric
- Salt and pepper
Curry sauce
- 1 Tbsp coconut oil or olive oil
- 1 medium brown onion finely sliced
- 2 garlic cloves crushed
- 3 cm piece ginger grated
- ½ teaspoon mustard seeds
- 1 tsp cumin seeds
- 2 Tbsp curry powder
- ¼ teaspoon red chilli flakes (or more to taste)
- 1 can crushed tomatoes (liquid drained)
- 125 ml (½ cup) coconut cream
- Salt and pepper to taste
Coconut rice
- 1.5 cups of rice
- 275ml coconut cream
- 2 Tbsp desiccated coconut
- 475ml water
To serve
- ½ cup coriander (roughly chopped)
- Fresh chilli
- ¼ of a cucumber (finely sliced or in ribbons)
- ¼ cup of dry roasted cashews
- ¼ cup of Greek yoghurt (optional)
- Pickled onions (optional)
Method
- Preheat the oven to 200 degrees celsius. In a large baking tray add the cauliflower and eggplant; sprinkle over turmeric, salt, pepper and drizzle with olive oil. Roast for 30 – 40 minutes until the cauliflower and eggplant are cooked.
- While the vegetables are roasting, prepare the coconut rice and make a start on the sauce.
- To make the coconut rice, bring the coconut cream and water to the boil and pour into an oven-proof dish with 1.5 cups of rinsed and drained rice and the desiccated coconut. Cover with tinfoil and cook for 25 minutes until all the liquid has been absorbed.
- In a large pan heat oil over a medium heat, add onion and season with salt. Cook for 5 minutes stirring often.
- Add some more oil to the pan and add mustard seeds and cumin seeds, listen out for a few “pops” then add the rest of the spices, along with the garlic and ginger. Stir well to coat the onion in the spices and start to smell fragrant.
- Add the canned tomatoes and coconut milk. Turn the heat to low and let simmer for 15 – 20 min stirring occasionally to prevent sticking to the bottom of the pan.
- Once the vegetables are roasted, add to the sauce tossing well to coat all the vegetables in the sauce and let simmer for another 5 minutes.
- Once the curry has cooked, sprinkle over some fresh coriander and chilli, pickled onions and cashews. Serve alongside the coconut rice and an optional dollop of yoghurt.
Variations
Vegetables
- Swap eggplant for 1 large potato roasted alongside the cauliflower and add 1 cup of defrosted peas to the sauce for a curry more similar to aloo gobi
Protein
- Add 1 can of drained and rinsed chickpeas to the sauce.
- Add Grilled Tandoori Chicken
Ingredients
- 450g – 600g chicken thighs
- 1 cup greek yogurt
- Juice of 1 lemon
- 1 tsp salt
- 2 garlic garlic cloves (crushed)
- 2 tsp ginger (grated)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp ground chilli
- 1 Tbsp garam masala
Method
- Add all ingredients to a large bowl and mix well.
- Add chicken, coat well in the yoghurt spices, let marinade for as long as possible.
- Remove the majority of the marinade before cooking the chicken.
- Grill your chicken just before serving – oil your grill well, and heat to medium-high , once hot add the chicken and cook until cooked through 10 – 12 minutes.
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