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.
Ingredients
- 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
- Heat cooking oil in a large pan over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Saute until fragrant.
- Add curry powder, turmeric, cumin, and coriander. Stir well.
- Add diced eggplant and cauliflower. Stir to coat them with the spices.
- Pour in coconut milk and add chopped tomato. Stir well.
- Cover the pan and simmer for about 20 minutes, or until the vegetables are tender.
- Season with salt and black pepper.
- Stir in lime juice and fresh cilantro.
- Remove from heat and let it rest for 5 minutes.
- Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.