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!!!
Indian-Spiced Eggplant & Cauliflower Stew
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.
31 Reviews for Indian-Spiced Eggplant & Cauliflower Stew
Delicious! I added cumin and a little bit of coconut milk instead of yoghurt. I will do the same next time.
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!
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!
We enjoyed the dish but found it spicy. The type of curry powder you make or buy will flavor the dish so each person's rendition will be independent. I would recommend cutting the vegetables a small size so they cook quickly. It was very good and healthy. I used no salt added tomatoes, cooked the chickpeas from dried, and only ¼ teaspoon of salt to reduce the sodium per serving content. It was served over brown rice. I’m not sure the curry powder needed to be toasted but the mustard seeds should be.