Vegan Aubergine Coconut Curry

Prep Time10 minsCook Time25 minsTotal Time35 minsYields1 Serving
 450g Aubergine, Skin On and Cut Into 1 Inch Pieces
 ½ White Onion
 1 Inch of Ginger, Finely Chopped
 2 Cloves of Garlic, Finely Chopped
 64g Coriander, Chopped
 65g Cashew Nuts
 240ml Coconut Milk
 3 Tbsp. Coconut Oil.
 1 Tbsp. Curry Powder, Mild or Hot Dependent On Taste.
 1 Large Cauliflower, Stem Removed, Florets Cut into Medium Pieces
 Salt and Pepper to Taste
1

To make the cauliflower rice, put the florets into a food processor using the grating blade. If this is unavailable, a hand grater can be used. Grate the cauliflower until it looks like rice then set aside.

2

Put the coconut oil in a large frying plan and heat over a medium-high heat.

3

Once hot, add the aubergine and cook for 15 minutes or until the aubergine is seared stirring occasionally.

4

Add the onion, garlic, ginger and cook until soft while stirring. Additional oil can be added if required as the aubergine can absorb the majority of it.

5

Add the curry powder and stir well.

6

After 1 minute add in the nuts, coconut milk and salt and pepper.

7

Simmer for around 5 minutes or until the sauce is slightly reduced.

8

Take off the heat and add the coriander, stirring gently.

9

Add to the cauliflower rice and enjoy.

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This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto

Ingredients

 450g Aubergine, Skin On and Cut Into 1 Inch Pieces
 ½ White Onion
 1 Inch of Ginger, Finely Chopped
 2 Cloves of Garlic, Finely Chopped
 64g Coriander, Chopped
 65g Cashew Nuts
 240ml Coconut Milk
 3 Tbsp. Coconut Oil.
 1 Tbsp. Curry Powder, Mild or Hot Dependent On Taste.
 1 Large Cauliflower, Stem Removed, Florets Cut into Medium Pieces
 Salt and Pepper to Taste

Directions

1

To make the cauliflower rice, put the florets into a food processor using the grating blade. If this is unavailable, a hand grater can be used. Grate the cauliflower until it looks like rice then set aside.

2

Put the coconut oil in a large frying plan and heat over a medium-high heat.

3

Once hot, add the aubergine and cook for 15 minutes or until the aubergine is seared stirring occasionally.

4

Add the onion, garlic, ginger and cook until soft while stirring. Additional oil can be added if required as the aubergine can absorb the majority of it.

5

Add the curry powder and stir well.

6

After 1 minute add in the nuts, coconut milk and salt and pepper.

7

Simmer for around 5 minutes or until the sauce is slightly reduced.

8

Take off the heat and add the coriander, stirring gently.

9

Add to the cauliflower rice and enjoy.

Notes

Vegan Aubergine Coconut Curry

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