Aubergines are fantastic flavour carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.
Equipment: Large sauté pan, coarse box grater (optional), saucepan
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2.5cm (1in) piece of ginger, peeled and grated
- 3 aubergines, cubed
- 2 tsp nigella seeds or black mustard seeds
- 2 tsp garam masala
- 1 x 400g (14oz) tin chopped tomatoes
- 200g (7oz) natural yoghurt, plus extra to serve
For the cauliflower rice
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp ground turmeric
- 800g (1lb 12oz) riced cauliflower (shop-bought or see Cook's Notes)
- Heat half the oil in a large sauté pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the aubergines. Increase the heat and brown the aubergines on all sides.
- Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the aubergine is lovely and tender and the sauce has thickened.
- Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
- Stir the yoghurt through the curry and allow to simmer gently for 1–2 minutes. Serve with the cauliflower rice and an extra dollop of yoghurt