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.
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.
32 Reviews for Indian-Spiced Eggplant & Cauliflower Stew
All loved it! I cut the spices a bit for the family & it was spicy enough, but if I made again just for me, I would go with the suggested amounts. I didn't measure eggplant or cauliflower, but simply used a med/large eggplant & an average-sized head of cauliflower. Perhaps that was a bit more than the recipe called for, because I needed to add an extra can of tomatoes. Will definitely make again!
I added another can of tomatoes to this recipe and it came out amazing! My mom said it tasted restaurant quality!
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 it was great. Will definitely make again. I think it will be better after it marries as well.