Eggplant and Cauliflower Curry (Ww)

Total Time
45mins
Prep
10 mins
Cook
35 mins

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

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Ingredients

Nutrition
  • 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

Directions

  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.