Name: Eggplant & Cauliflower Curry
Ingredients: 1 eggplant Eggplant (about 1 Lb, cut into 1-inch cubes); 1 head Cauliflower (about 1 Lb, cut into bite-sized florets); 1 onion Yellow onion (diced); 3 cloves Garlic (minced); 1 Tbsp Fresh ginger (grated (or 1/2 Tsp ground ginger)); 2 Tbsp Olive oil or vegetable oil; 2 Tbsp Curry powder; 1/2 Tsp Ground cumin (optional); 1 can Diced tomatoes, with juices (14.5 Oz ); 1 (15 Oz ) can Chickpeas (drained & rinsed (optional)); 1 cup Water or vegetable broth; 1/2 Tsp Salt (plus more to taste); 1/4 Tsp Black pepper; 1/2 cup Coconut milk (optional, for a creamier curry); 2 Tbsp Fresh cilantro (chopped (optional))

Eggplant & Cauliflower Curry

Tender eggplant and cauliflower simmer in a warmly spiced tomato sauce for a hearty, flavorful curry. This easy one-pot dish is a great way to use several Farm Share vegetables and pairs perfectly with rice or warm bread.

Print Recipe

Ingredients

Eggplant, about 1 Lb, cut into 1-inch cubes 1 eggplant
Cauliflower, about 1 Lb, cut into bite-sized florets 1 head
Yellow onion, diced 1 onion
Garlic, minced 3 cloves
Fresh ginger, grated (or 1/2 Tsp ground ginger) 1 Tbsp
Olive oil or vegetable oil 2 Tbsp
Curry powder 2 Tbsp
Ground cumin, optional 1/2 Tsp
Diced tomatoes, with juices, 14.5 Oz 1 can
Chickpeas, drained & rinsed (optional) 1 (15 Oz ) can
Water or vegetable broth 1 cup
Salt, plus more to taste 1/2 Tsp
Black pepper 1/4 Tsp
Coconut milk, optional, for a creamier curry 1/2 cup
Fresh cilantro, chopped (optional) 2 Tbsp

Instructions

Heat the oil in a large pot or deep skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic, ginger, curry powder, and cumin, if using. Stir for about 30 seconds until fragrant.
Add the eggplant and cauliflower. Stir well to coat the vegetables with the spices, and cook for 3–4 minutes.
Add the diced tomatoes with their juices, water or broth, salt, and black pepper. Stir to combine.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the cauliflower and eggplant are tender. Add a splash of water if the sauce becomes too thick.
Stir in the chickpeas and coconut milk, if using. Simmer uncovered for another 5 minutes until heated through.
Taste and adjust the seasoning. Garnish with fresh cilantro, if desired, and serve warm over rice or with flatbread.