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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 (187 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 Recipe

31 Reviews for Indian-Spiced Eggplant & Cauliflower Stew

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
Comments
10/07/2011
Very flavorful with lots of spice

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.

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