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Cauliflower & Eggplant Curry

Prep Time15 minutes
Active Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Vegan
Keyword: Asian, Healthy, Low Calorie, Plant-Based, Vegan
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.