Eggplant and Cauliflower Curry
55 minutes
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.
1 person made this
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
- In a small bowl stir together the yoghurt, garlic, ginger, salt, pepper, coriander, chilli, garam masala and cardamom pods. Let sit 15 minutes.
- 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.
- Add spiced yoghurt, water and coconut milk. Simmer 15 minutes or until potatoes are tender.
- Add green beans and simmer a further five minutes.
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