Eggplant and Cauliflower Curry (Ww)

Total Time
10 mins
35 mins

Recipe source:WW Just 5 cookbook 5 WW Plus Points/serving

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  • 1 small eggplant, cut into 1 1/2 inch cubes
  • 473.18 ml cauliflower, cut into florets
  • 453.59 g jarvegetarian simmering curry sauce (I used Trader Joe's red)
  • 425.24 g can chickpeas, rinsed and drained
  • 44.37 ml cilantro, chopped


  1. Preheat oven to 425 degrees F.
  2. Spray cookie sheet with Pam.
  3. Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
  4. Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.