Aubergine & Cauliflower Curry with Brown Rice
Nutrition per serving
Calories | 628 kcal |
Protein | 11.6 g |
Carbs | 94.1 g |
Fats | 24.1 g |
Saturated Fat | 3.5 g |
Monounsaturated Fat | 16 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 7.9 g |
Fiber | 7.5 g |
Sodium | 501 mg |
Ingredients
Onion | |
Garlic | |
Ginger | |
Brown Rice (medium-grain) | |
Aubergine (eggplant) | |
Cauliflower | |
Yellow Bell Pepper (capsicum) | |
Tomato Puree | |
Olive Oil | |
Table Salt | |
Ground Coriander (cilantro) | |
Ground Turmeric | |
Green Chilli Pepper | |
Mustard Seeds | |
Cilantro (Coriander) leaves | |
Plain soy yogurt |
1. Peel/finely chop the onion and garlic
2. Peel/finely chop ginger
3. Dice ½ the aubergine into 2cm cubes
4. Chop cauliflower into florets
5. Core and chop pepper into 2 cm pieces
6. Finely chop the chilli pepper
7. Cook rice according to package instructions
8. Place the aubergine/cauliflower in a mixing bowl with 1 tbsp of olive oil and mix to coat
9. Heat a skillet over high heat, add the aubergine/cauliflower and cook for about 4 minutes until tender. Transfer to a bowl and set aside.
10. In the same skillet, heat ½ a tbsp of olive oil over medium heat. Add the onion, garlic, peppers and ginger. Cook for about 3-4 minutes until softened.
11. In a small bowl, combine the ground coriander, mustard seeds, chilli pepper, turmeric, tomato purée and 1 ½ tbsp of water and mix into a paste. Add to the skillet, continue to cook for a minute, add the yoghurt and stir well to combine.
12. Sprinkle a pinch of salt over the aubergine/cauliflower and add to the curry mixture. Lower heat to low and gently simmer for about 5-6 minutes.
13. Serve the curry on top of the rice with a sprinkle of fresh coriander