Eggplant Cauliflower Curry by Vegamelon

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.

Eggplant Cauliflower Curry by Vegamelon

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