Aubergine & Cauliflower Curry with Brown Rice

Nutrition per serving

Calories628 kcal
Protein11.6 g
Carbs94.1 g
Fats24.1 g
Saturated Fat3.5 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.2 g
Sugars7.9 g
Fiber7.5 g
Sodium501 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