Easy cauliflower and aubergine vegetable curry

I have made a few vegetable curry dishes over recent months but neglected to photograph or post them. This is a shame, because our evening lighting was lovely in the middle of summer and I could have taken decent photographs if I'd thought to do so. Going with the spirit of better late than never, I am pleased to share this curry that I photographed in waning evening light this week.

Mr Bite is not, historically, a big fan of these sorts of curries. He also has a low opinion of cauliflower and aubergine. However, we have discovered that mango chutney and naan bread go a long way to winning him around. So it was with this meal. I don't think he would have been happy to have the curry and rice alone, but with chutney and naan bread, he professed himself satisfied.

Like so many of my recipes, this meal can be customised to suit the ingredients you have to hand. I used borlotti beans, but any legumes would work. I made cauliflower and aubergine the star vegetables, but you could use a different assortment if you prefer. Even the spices can be tweaked according to your taste. Feel free to use this as a recipe or a rough source of inspiration.

Whilst Mr Bite and I enjoyed this for dinner, Mini Bite was less impressed when I dished some up to her the following day. In fairness, I don't think she disliked the taste, but she decided the texture was excellent for smearing around her highchair and then equally satisfactory to swipe off sideways onto the floor. A warning: this is tasty to eat, but a pain to clean up should you get it all around your dining room!

Easy cauliflower and aubergine vegetable curry

Full of goodness and full of taste, this is a hearty meal for 4

Vegan

Author: Bite-sized thoughts

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Ingredients

1 tbsp olive oil

1 tsp curry powder

1 tbsp dried ground turmeric

1 tbsp dried ground paprika

1/2 tbsp crushed / pureed fresh ginger

1 clove garlic, crushed

1 brown onion, diced

1 head cauliflower, broken into florets

1 aubergine, chopped

1 tin (375g) crushed tomatoes

1 tin (375g) borlotti beans, or beans of choice

2 tbsp coconut yoghurt

Brown rice, to serve

Mango chutney and naan bread, optional, to serve

Method

Heat the oil, curry powder, turmeric, paprika and ginger in a non-stick pan over medium-high heat. Add the garlic and onion and saute for 5 minutes or until golden brown.

Reduce heat to medium and add the cauliflower, aubergine and tomatoes. Allow to simmer, stirring occasionally, for 15 or so minutes. Add the borlotti beans, reduce heat to low, and simmer for a further 15 minutes or until ready to serve. Add the coconut yoghurt shortly before serving and stir through.

Are you a fan of curries? Any favourite combinations?

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