Most nights, I open the refrigerator, take stock of what vegetables I have on hand, and throw together some sort of stir fry or curry. Some nights it is successful, other nights I end up with a sink full of dishes and a big bowl of Annie’s Vegan Mac (for the record, Annie’s Vegan Mac is not a sad consolation meal). This Cauliflower & Eggplant Curry recipe is one that I’ve come back to, time and time again. Don’t let the many shades of beige deter you; the sauce is a lovely mix of sweet and spicy and is carried beautifully by a mix of sautéed vegetables. Serve over rice or spinach and you’ve got a satisfying meal that takes minimal effort and next to no time! I’d call that a success, all around.
Cauliflower & Eggplant Curry
Yield: 4 Servings
Calories: 215kcal
Materials
- 1 Small Head Cauliflower
- 1 Medium Eggplant
- 1 cup Shiitake Mushrooms
- 1 tbsp Cooking Oil
- 2 tbsp Water
- Green Onions for garnish
- Salt to taste
For the Sauce:
- 2 tbsp Tahini
- 4 tbsp Soy Sauce
- 1/2 cup Vegetable Broth
- 1/2 tsp Red Pepper Flakes
- 4 Cloves Garlic
- 4 tbsp Rice Vinegar
- 2 tbsp Maple Syrup
- 1 tsp corn starch
Instructions
- Wash and cut cauliflower into 1-2 inch florets
- Slice shiitake mushrooms
- Slice eggplant into half rounds
- Heat oil in large non-stick pan
- Add vegetables and sauté for 5 minutes or until they begin to brown
- Add water and cover to steam for 7-10 minutes
- While vegetables are steaming, prepare sauce by combining all ingredients except the cornstarch
- Remove cover, pour in half of sauce over sautéed vegetables and stir to coat
- Add cornstarch to remaining sauce and stir to incorporate
- Pour remainder of sauce into pan, stir to coat
- Sauté for an additional 3-5 minutes, allowing for sauce to thicken slightly
- Garnish with green onions and serve over rice
Notes
This recipe is great with tofu for additional protein.