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Indian-Spiced Eggplant & Cauliflower Stew

September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.6 (202 votes)

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.



READER'S COMMENT:
"This was great, after looking at the reviews I did make some tweaking to spice it up and give it flavor. To the spice seasoning I added some Tumeric, cumin, chili powder and black pepper. I also added fresh spinach, yummy. My kids thought...
Indian-Spiced Eggplant & Cauliflower Stew

32 Reviews for Indian-Spiced Eggplant & Cauliflower Stew

04/16/2013
Anonymous
Looks great, but tasted... well, it didn't "taste" at all.

I really wanted to like this recipe. My husband and I cook Indian dishes quite often and this sounded like a quick, easy, dinner fix - especially since we had everything readily available. That said, I'm not sure what happened between prep, cooking, and completion of the dish, because when my husband and I finally tasted it, there was no flavor at all.

Here's what we did different: we substituted veggie broth for the water. In most recipes, this substitution adds a little boost to the dish - yet, there was no boost. When we tasted the final product before plating, we just looked at each other, deadpan. It definitely needed more salt than was called for in the recipe, so we added some. Did it help? No. Next, we added more hot curry powder, then more plain curry powder, then a little extra garam masala, then a sprinkle of asafetida, then a squeeze of lime... all of this to no avail. On a positive note, the nutmeg did bring some flavor out of this dish, but not enough for us to have more than a few bites and resolve not to save the leftovers.

Sorry folks, this was not a winner for my husband or myself. However, upon discussion, we think it would be a great recipe for those of you who prefer eating on a basis of nutritional value versus pleasure. Unfortunately, my household calls for a little more "kick" and "yum" than this recipe delivered.

Good luck!

Had all the ingredients and it sounded delicious.
Comments
07/28/2012
Love this recipe! A new Favorite!

I will make this recipe often and for friends. I'm not sure if my madras curry powder was hot or mild but it was Delicious. Great tip to toast spices, very tasty and my house smells Soooo Good. I did add a teaspoon of tumeric, cumin, and black pepper as I love these spices. I also added twice the tomatoes. Thanks for the great dish!!!

Healthy, tasty spices,
Comments
07/14/2012
Anonymous

Delicious! I added cumin and a little bit of coconut milk instead of yoghurt. I will do the same next time.

Comments
05/07/2012
Anonymous
Loved it!

This dish was deeeelish! I didn't alter the recipe much, but I did add twice as many tomatoes, some chopped baby potatoes, and cashew cream (adds a nice, rich, creamy texture while still keeping the dish vegan) instead of yoghurt. I also cooked it a lot longer than the recommended time on low heat to really pull out the flavors and soften the veggies. I will definitely be making this dish again!

Tasty, filling, healthy, and low calorie
Comments
03/14/2012
Anonymous
Had my doubts but this was amazing.

This was delicious. I don't even like eggplant but I cannot stop eating this! I'm making it again tomorrow. I did everything exactly as the recipe said except I used mild curry since I don't like really spicy food. I also used a 28 oz. can of tomatoes because when I got to the "bring to a simmer" part there didn't seem to be a whole lot of liquid to bring to a simmer. I shouldn't have worried. It gets more liquid as it cooks. I did cook longer than called for though because my cauliflower was too crisp after the 20 mins. amazing! Ate it by itself to save calories and it was very filling. Highly recommended!

Delicious, healthy
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