Eggplant and Cauliflower Curry (Vegan)

2 tbsp Coconut oil
1 knob ginger grated
1 clove garlic minced
2 eggplants diced
1 tsp lemon grass
½ red onion Sliced
1 head cauliflower broken into very small florets
½ tsp sea salt
¼ tsp black pepper
¼ chilli flakes
3 tbsp curry powder
1 can chopped tomatoes
¼ tsp ground cinnamon
1 juice lime or lemon
1 can coconut milk
1 tbsp sesame seed oil

Add everything except tomatoes, coconut milk and lime juice to a large saucepan.

Stir while frying for 8 minutes or until softened.

Stir in the tinned tomatoes and simmer, covered for 10 minutes, then stir in the coconut milk, lime juice.

Serve with a drizzle of sesame seed oil.

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