This Lemongrass Curry Over Eggplant and Cauliflower recipe is a great way to switch up your regular dinner routine. Serve over rice if you like!

Lemongrass Curry Over Eggplant and Cauliflower

  • 1 cauliflower, leaves removed & chopped
  • 1 eggplant, peeled & chopped
  • 1-2 jalapenos, deseeded and chopped
  • 6 garlic cloves, roughly chopped
  • ½ inch fresh ginger, peeled and chopped
  • 3-4 stalks lemongrass, outer leaves removed, chopped
  • into pieces
  • 2 tablespoons ground turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1.5 cups coconut milk
  • 1 cup vegetable stock or water

  1. Using a food processor, pulse the chilies, garlic, ginger, sugar and lemongrass into a coarse paste
  2. and set aside.
  3. Heat the oil in frying pan and add the cauliflower with the turmeric and chili powder for around 5 minutes.
  4. Add the eggplant, cook for another five minutes and remove from pan.
  5. Cook the paste for a couple minutes and then return the veggies to the pan.
  6. Add the tamari or soy sauce, coconut milk and stock or water, mix well and bring to a boil. Reduce
  7. the heat and cook gently until the veggies are tender, but not mushy, about 10 minutes. Enjoy!