Eggplant and Cauliflower Curry (Ww)

Eggplant and cauliflower are both low in calories and high in dietary fiber, making this curry a nutritious and delicious choice for a vegetarian meal.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Eggplant and Cauliflower Curry (Ww)

Cooking Method: Saute, Simmer Cuisine: Indian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Eggplant
• 300 gram Cauliflower
• 1 medium Onion
• 3 clove Garlic cloves
• 1 teaspoon Ginger
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 cup Coconut milk
• 1 medium Tomato
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Cooking oil

Instructions

1. Heat cooking oil in a large pan over medium heat.
2. Add chopped onion, minced garlic, and grated ginger. Saute until fragrant.
3. Add curry powder, turmeric, cumin, and coriander. Stir well.
4. Add diced eggplant and cauliflower. Stir to coat them with the spices.
5. Pour in coconut milk and add chopped tomato. Stir well.
6. Cover the pan and simmer for about 20 minutes, or until the vegetables are tender.
7. Season with salt and black pepper.
8. Stir in lime juice and fresh cilantro.
9. Remove from heat and let it rest for 5 minutes.
10. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.