AUBERGINE AND CAULIFLOWER CURRY
Make and share this Aubergine and Cauliflower Curry recipe from Food.com.
Provided by katew
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put tomatoes, curry paste, apricots and lentils in large pot.
- Bring to the boil,cover, simmer gently for 15 minutes.
- Add vegetables and simmer 35 - 45 minutes till vegies are tender.
- Top up with water if mixture looks too dry.
- Serve with brown rice and chutney.
Nutrition Facts : Calories 237.6, Fat 1.5, SaturatedFat 0.3, Sodium 35.6, Carbohydrate 49.2, Fiber 13.4, Sugar 20, Protein 12.8
CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST
I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.
Provided by Chicken Lover
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
- Place eggplant and cauliflower in a large bowl with a lid.
- Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
- Bake in preheated oven until browned and caramelized, about 30 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g
EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE
Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
- Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
- Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
- Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt
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