We love this vegan curry because of all the depth of flavor created by tons of spices, the creaminess from the coconut milk, and the fact that it's packed full of healthy veggies. 

We partnered with Lenny Wu of Vegamelon to bring you this tasty vegan curry recipe.

Every Dr. McDougall’s Right Foods product is vegan, non-gmo, made with whole foods ingredients, certified Non-GMO, and made with paper packaging from certified sustainably-managed forests. We are proud to report today that Dr. McDougall’s Right Foods® is the nation’s leading natural meal cup brand.

To get the eggplant and cauliflower nice and tender, bake in olive oil, salt and pepper for about 20 minutes.

Saute onion, garlic, ginger, and spices until fragrant. Then, add tomatoes, lentils, and water. Simmer for about 10 minutes before adding coconut milk and roasted veggies. Cook until lentils are tender, about 5-10 minutes.

Serve with Right Foods sweet potato kale quinoa salad, rice, naan, or any other chosen carb.

Make your own eggplant cauliflower curry, and tag us on Instagram so we can see what you came up with!

Here's some more recipe inspiration:

Tahini Chickpea Stew by @plantbasedrd
Cuban Black Bean Soup
Ramen Scallion Pancakes by @plantifullybased

Eggplant Cauliflower Curry by Vegamelon

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We love this vegan curry because of all the depth of flavor created by tons of spices, the creaminess from the coconut milk, and the fact that it's packed full of healthy veggies.

Ingredients

• 1 Right Foods sweet potato and kale quinoa salad

• 1 large eggplant, chopped into cubes
• 3 cups cauliflower florets
• oil
• salt & pepper to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp salt
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 2 ripe tomatoes diced
• 1/2 cup brown lentils
• 1/2 cup water
• 3/4 cup full-fat coconut milk

Directions

1. Preheat your oven to 425F/220C.

2. Place the eggplant and cauliflower on a lined baking tray, then drizzle with oil and sprinkle on salt and pepper. Roast for 20-25 minutes or until fork-tender.

3. Saute the onion, garlic, and ginger in a large saucepan. Add in spices and incorporate well; once fragrant, stir in tomatoes, lentils, and water.

4. Cover the pot and simmer on low heat for 10 minutes, then stir in roasted veggies and coconut milk. Cover again for 5-10 more minutes, until lentils are tender.

5. Remove from heat and serve warm with Right Foods sweet potato kale quinoa salad.