My e3specially likes this recipe. It is verful and delicious, and she can eat all she wants because it is so lo-cal. We make it without Yogurg because she is lactose intolerant.
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.
33 Reviews for Indian-Spiced Eggplant & Cauliflower Stew
This recipe was delicious, with this sauce you can add any vegetables that you want. The cooking time took longer than expected and the dish was better the next day but it was probably b/c i tried to eat it too soon after I made it, without letting it sit very long. I added some sugar but that was just a preference. Next time I am going to try it with chicken, potatoes, and broccoli just to see how it turns out!
I'm confused about the cooking process..first you heat the spices in the dutch pot then you transfer them in a bowl? Once your ready to cook do you still use the same steam pot but you don't cover the lid? I just want to know what pot or pan you can use for this receipe.? please help!!!
This recipe was soooo good, but just a little too spicy. My recommendation would be to use half the amount of spicy curry powder and substitute the other half with regular curry powder. Otherwise, the flavor was amazing.
My husband doesn't particularly like eggplant or cauliflower but he loved it. I couldn't get my 20 yr old son to stop eating it! I reduced the salt to 1/2 tsp because our canned tomatoes have plenty. The dollop of fat free yogurt was perfect!