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Lemongrass Curry Over Eggplant and Cauliflower

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

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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