Aubergine and Cauliflower Curry

1 tbsp coconut of oil
1 medium-large cauliflower, cut into florets

2 aubergines, cut into chunks

1 yellow (or any other colour) bell pepper, chopped into chunks

6-8 curry leaves
1 tsp black/yellow mustard seeds
1 tsp cumin seeds
2 onions, finely chopped
3 cloves garlic, finely chopped
10g fresh root ginger, finely chopped
227g can chopped tomatoes

1 tsp of Urfa chilli flakes

½-1 tsp of Aleppo pepper, to taste
½ tsp ground turmeric
1 tsp garam masala

2 tsp of tomato puree

400g of full fat coconut milk
Fresh parsley, to serve
Steamed basmati rice, to serve


1. Put the coconut oil in a large saucepan over a medium heat. Fry the cauliflower florets, aubergine and bell pepper for around 7-9 minutes, until lightly browned on all edges and smelling toasty.

2.Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.

3. Add the tomatoes, both chilli flakes, turmeric and garam masala; season well. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk and tomato puree. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes.

4.Check for seasoning and serve right away with some freshly chopped parsley and extra chilli flakes if desired.


Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x