Korma (Cauliflower and Eggplant)

Ingredients

1 medium eggplant (cubed)

1 medium cauliflower (cut into florets)

Two tablespoons oil

Instructions

Heat a large pan over medium heat and add the oil.

Once the oil shimmers, add the eggplant and cook for 5 minutes or until slightly soft.

Set the eggplant on a plate and add the cauliflower and cook for 5 minutes until lightly brown.

Add back the eggplant and add the Korma Curry sauce.

Stir it again and cook on medium-low heat until vegetables are tender.

Some optional garnishes include: cilantro, chopped red onion, a squeeze of lemon or lime, a splash of cream or a sprinkle of our included spice packet.

How To Serve

Serve hot with a cilantro garnish over rice or naan. Remember, all Jeera House curries are just as good - if not better - the next day! For ease, we've given some of the simplest recipes you can make and still enjoy chef-level flavor at home. Feel free to experiment with your favorite proteins and vegetables. As long as things are cooked to your preferred doneness and texture, your meal will be delicious!