Cauliflower & Eggplant Curry With Quinoa

Serves 4
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes

This is a quick and easy one pot meal that’s perfect for those spring evenings that are still a bit cool and fresh. It’s incredibly filling and aromatic.


  • 1 tablespoon coconut oil
  • 1 large red onion diced
  • 2 tablespoons madras curry powder
  • 1 tablespoon green cardamom pods
  • 1 tablespoon turmeric powder
  • 4 star anise
  • 2 vegetable stock cubes
  • 2 bay leaves
  • 4 cups cauliflower florets
  • 2 cups diced eggplant
  • 1 ½ cups quinoa (255 g or 8.9 oz)
  • 4 cups filtered water (1000 ml or 33.8 fl oz)
  • 100 ml coconut cream
  • 1 bunch fresh coriander


  1. Prepare equipment. You’ll need a stove, a large pot, wooden spoon, knife & chopping board.
  2. Prepare ingredients: You’ll need coconut oil, red onion, curry powder, cardamom, turmeric, bay leaves, vegetable stock cubes, mustard seeds, star anise, cauliflower, eggplant, quinoa, coconut cream, coriander & filtered water.
  3. Dice veggies and set aside.
  4. Heat coconut oil in the pan on medium heat. Add onions and sauté until translucent.
  5. Add all spices including by leaves and sauté until fragrant
  6. Add all other ingredients except for filtered water and sauté for 1-2 minutes.
  7. Add water and bring to a rapid simmer. Cover and allow to cook for 20 minutes
  8. Divide into bowls to and top with fresh coriander to serve.