This super easy and Vegan Cauliflower and Eggplant Curry will become your new favorite weeknight dinner recipe!

The super delicious and nutritious sauce is made with only Whole Foods and the use of single spices. No mixes of msg filled spices or cans! Just the perfect combination of heartwarming spices for a simple curry packed with so much flavor!



2 tablespoon Coconut oil
1⁄2 thumb ginger grated
2 cloves garlic minced
1 large eggplant diced, large
1 small red onion, diced small
1 small / medium head cauliflower broken into
very small florets
1 small Butternut squash, approx. 300g in
weight, diced large
1⁄2 teaspoon pink salt

1⁄4 teaspoon black pepper
1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1⁄2 tsp ground cloves
1⁄4 tsp ground cinnamon
300g Fresh Ripe Tomatoes. Diced large
1⁄4 teaspoon ground cinnamon
1 can coconut milk
500ml Vegetable Stock


1. Cut eggplant into a large dice, approx. 1-2 inch thick. Add to a glass container with 1 cup plant-based milk, cover and soak overnight. This step allows the bitterness to be extracted from the eggplant.

2. Heat a large nonstick pot with oil, add onion garlic and ginger and cook until translucent. (4-5 minutes.)

3. Follow with spices (curry, turmeric, cumin, cloves, cinnamon, and pepper). Stir to combine and sauté for 1 minute for spices to cook.

4. Next, start to add your vegetable stock in small batches allowing the spices to cook more as you go.

5. Add all vegetables, cauliflower, butternut, tomatoes and eggplant and season with salt.

6. Bring stock and vegetables to a gentle boil, reduce to low heat, cover and simmer until cauliflower florets are softened. About 20mins.

7. Add coconut milk last and simmer for another 5 minutes on low heat.

8. Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.

Your delicious vegan curry is ready to serve with rice or cauliflower rice and fresh cilantro.

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