Annie’s Aubergine and Cauliflower Curry with Crispy Tofu

This tasty warming curry is a combination of different recipes so apologies for the lack of measurements!
You will need..

To make a super smooth curry I blended the onion, garlic, ginger, spices, tomato pure, a bit of water, salt to taste and coconut milk to then heat up in a pan (however, chopping finely and frying would be fine too!). Whilst the flavours are getting to know each other, pull apart your cauliflower into florets and toss with oil, tumeric, garam masala and salt to then roast in the oven. As the Cauliflower begins to brown, slice your aubergine into strips and lay them in a pan with oil and fry until brown on either side.
As an an optional but great addition I diced some tofu into big chunks, coated them in cornstarch and shallow fried the pieces until they were golden and crispy.
… and to make the rice effortlessly special I decided to chuck in some cumin seeds and cardamom pods in the pot before cooking.Once all the components are cooked, combine the aubergine, cauliflower and tofu with the curry sauce. Serve with the rice and a sprinkle of freshly chopped coriander.. and wallah! Enjoy.