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Emily Roux’s Aubergine and Cauliflower Curry

Full of aromatic spices and rich coconut cream this delicious and satisfying vegetable curry definitely packs a punch! It will delight vegans and leave even the most committed meat eaters content.

My mother and I love our veggies, veg-centric and vegan dishes appear regularly at our table. This curry is a particular favourite. It has a pleasing creaminess that we love in a good curry.

Mixing cashew nuts and coconut cream together into a paste creates the delicious base for your curry sauce and helps to thicken it. Any unused paste keeps for several days in the fridge; use it to thicken and enrich other dishes or simply enjoy it as a dip.

And don’t stop at aubergine and cauliflower. Experiment with other vegetable combinations that you like. Butternut squash and broccoli are particularly good together!

About this recipe

Preparation Time 25 Minutes
Cooking Time 35 Minutes
Serves 4 People
Emily Roux’s Aubergine and Cauliflower Curry Emily Roux’s Aubergine and Cauliflower Curry


To prepare the spiced curry paste:

  • 1 garlic clove, peeled
  • 1 tsp freshly grated ginger
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp garam masala
  • 1 tbsp rapeseed oil

To prepare the Curry:

  • 1 tbsp garam masala
  • 1 tsp ground cayenne
  • 1 tsp ground paprika
  • 1 tsp chilli powder
  • 1 aubergine
  • 1 small cauliflower
  • 4 tbsps rapeseed oil
  • 100g cashew nuts
  • 250ml coconut cream
  • 1 shallot, chopped
  • 240g cherry tomatoes, chopped
  • 120g drained chickpeas from a tin (reserve the liquid)
  • ½ bunch coriander
  • Juice and zest of a lime
  • salt & pepper



Preheat your oven to 180°C.


Cut the aubergine into large cubes and break the cauliflower into florets and place in a large mixing bowl. Add the garam masala, cayenne, paprika and chilli powder and 3 tablespoons of oil; season with salt before tossing the vegetables and spices together with your hands.


Scatter the oiled and spiced vegetables onto a baking tray lined with greaseproof paper. Bake for 25 minutes until coloured and cooked throughout.


Meanwhile, place the cashew nuts in a dry frying pan and toast over a medium heat for a couple of minutes until lightly browned, then add the coconut cream to the pan.


When the cream has melted, place the mixture into a blender with a generous pinch of salt. Blitz for 3 minutes, or until you obtain a very smooth paste, then set to one side.


Using a pestle and mortar roughly pound together the garlic, ginger, garam masala, cumin and coriander seeds.


Place mix in a shallow frying pan with 1 tablespoon of oil and the chopped shallot and set over a medium heat. Cook gently, stirring continuously.


When the spices begin to stick to the bottom of the pan add the chopped tomatoes and 4 tablespoons of the reserved chickpea liquid.


Leave the sauce to simmer for 3 minutes and then, while still hot, place in a blender with the lime juice and blitz till smooth.


Return the mixture to the frying pan; add 4 tablespoons of the cashew-coconut paste, together with the chickpeas, roasted cauliflower and aubergine.


Once all the ingredients are hot and coated in curry sauce, scatter with coriander leaves and lime zest and serve.

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