Would cauliflower and aubergine work together in a curry?

[Happytodayhappytomorrow]

That's it really

I've got a cauliflower, three aubergines and lots of tomatoes so I figure it's a veg curry for dinner tonight.

But will those two (the cauli and the aubergine) go together ok?

TIA

I'd use the cauliflower for "rice". I love cauliflower but the thought of it in curry (it looks like little brains) puts me off.

Roast the cauliflower first, it makes it really sweet and will definitely be delicious in the curry!

yes they would go nice together.

@TroysMammy

I'd use the cauliflower for "rice". I love cauliflower but the thought of it in curry (it looks like little brains) puts me off.

I love cauliflower in a curry!

@coodawoodashooda the thought of cauliflower cheese turns me even though I like cheese sauce too. I think it comes from the way my DM cooks cauliflower, boiled for ages and mashed up like baby food.

Thank you for the replies.
Shall I roast the aubergine too, while I’m roasting the cauliflower, before making the curry?
I’m not great without a recipe but I can’t find anything on my go to BBC Good Food

No.

A curry isn’t just a mush mash dustbin of leftovers.

Make an aubergine curry, there are some lovely ones with coconut milk, and roast the cauliflower with potatoes and some curry spices as a side dish.

Do you have to use them all up today? Either roasted cauliflower curry with potatoes if you have them. Or just aubergine curry. Toss in a can of chickpeas or even canellini beans if you have it.

Ha! Cross post with @EdgeOfTheSky

Try this for Aubergine

I love both those veg in a Thai green curry. I think they work together there

You could sprinkle some turmeric on the cauliflower then roast it. I do this before putting it in a curry, it's lovely.

Ooh I'd do 2 separate, slightly different curries as you've got plenty of aubergines. This one is delicious:

www.teaforturmeric.com/baingan-bharta/

you don't need the food processor if they're well roasted, just give them a good mash with a fork!

Cauliflower and potato or chickpea is lovely too

I would make a gobi bhaji from the cauli. I can give a recipe, it's an easy basic "dry" side dish (not a curry as such) but yummy.

Aubergine I would make brinjal masala (a "wet" curry) also happy to give a recipe if you like.

Within reason you kind of can chuck anything in a curry- or make a pulao (mixed veg rice). But you will get the best out of each veg with a different spice mix for each. Also aubergine can be watery, and might need to be added after a quick fry in a separate pan if adding to the same dish.

www.cookwithmanali.com/aloo-gobi/ (cauliflower)

www.indianhealthyrecipes.com/brinjal-curry-recipe-vankaya-kura-recipe/#wprm-recipe-container-37858

Meera Sodha does a great thing with cauliflower - cut into florets l, blanched, covered in oil with (I think) cumin, turmeric, salt and coriander then baked till it goes a bit crispy. I'd do that and a separate aubergine and tomato curry. Sodha does a great one with aubergine and peas.

I don’t think there’s anything wrong with a dustbin veg curry now and again.

I really like a whole roast cauliflower with curry spices.

minimalistbaker.com/the-best-whole-roasted-cauliflower-5-ingredients/

Research borani Banjan. It's an afghan dish.

We have it twice a week as my husband is Afghan and honestly

Research Gulpi Afghan fish for the cauliflowers.

Two days / two meals sorted

!

Yes to borani banjan! It is amazing. And kaddoo borani for any halloween pumpkin leftovers. Afghan food is insanely delicious.

If you've any kidney beans knocking about, a pot of Lubya is simple and delicious to go with.

*No.

A curry isn’t just a mush mash dustbin of leftovers.*

The OP doesn't mention leftovers.

Thank you all SO much for the replies and ideas.

Based on what else I have in the fridge and store cupboard, I'm going to make the whole roasted cauliflower with spices and do a separate aubergine and tomato curry. (We all eat at different times on a Monday evening so I'll leave it to the family to choose what they eat and use the rest for lunch/left overs tomorrow.)

I have also saved the Borani Banjan idea for another day (when I have fresh mint and coriander).
Ditto the aubergine and black chick pea dish.

Thanks again all.

While you're roasting the cauliflower, just prick the aubergines and bake them for a half hour and then use them in the curry. Absorbs less oil but still gets the lovely aubergine texture & flavour.

Yes it will be very tasty, especially if, as pp said, you roast the cauliflower first.

Oh the thread has moved on a bit, I see.