Eggplant and Cauliflower Curry

    Eggplant and Cauliflower Curry

    2saves
    55min


    1 person made this

    You can use different vegetables in this curry but I think eggplant and cauliflower are a particularly fine combination. This curry does not freeze well.

    rolypoly South Australia, Australia

    Ingredients
    Serves: 4 

    • 1/4 cup yoghurt
    • 2 cloves garlic, crushed
    • 2 teaspoons grated ginger
    • 1 teaspoon salt
    • pepper, to taste
    • 1 teaspoon coriander
    • 1 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 4 cardamom pods
    • 3 tablespoons ghee
    • 1 tablespoon vegetable oil
    • 2 onions, sliced
    • 2 bay leaves
    • 2 potatoes, diced
    • 1 carrot, sliced
    • 300g cauliflower florets
    • 2 small eggplants, sliced
    • 1/2 cup water
    • 1 cup coconut milk
    • 150g green beans, halved

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. In a small bowl stir together the yoghurt, garlic, ginger, salt, pepper, coriander, chilli, garam masala and cardamom pods. Let sit 15 minutes.
    2. Meanwhile, heat the ghee and oil in a saucepan and brown the onions. Add bay leaves, potatoes, carrot, cauliflower and eggplants. Cook, stirring, 5 minutes.
    3. Add spiced yoghurt, water and coconut milk. Simmer 15 minutes or until potatoes are tender.
    4. Add green beans and simmer a further five minutes.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate