Cauliflower and eggplant curry
*spiced up vegetables.
Serves 4
300gm cauliflower florets
400g chickpeas, rinsed, drained
1 medium eggplant, cubed
¼ cup coriander or parsley
CURRY PASTE
1 long green chilli deseeded and chopped (more if you like hotter)
2 shallots, chopped
4 garlic cloves, chopped
1 tbls fish sauce
Lime zest and juice
1 tbls crushed ginger
1 tbls tomato paste
1 tsp dried coriander
1 tsp ground cumin
1 tsp turmeric
400ml coconut milk
Method
To make paste place all the ingredients into a processor except the milk and blend until a paste consistency.
Add milk and blend again until smooth.
Place curry mixture into a large saucepan and bring to boil, then let simmer for 10 minutes.
Add the eggplant and cauliflower, still simmering for 10 minutes, add chickpeas and cook a further 5 minutes.
*Serve with brown rice, quinoa or sweet mashed potato.
*You can add a lean meat in if you like or tofu.
