Indian-Spiced Eggplant & Cauliflower Stew

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

Your rating: None Average: 3.6 (244 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.

"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

34 Reviews for Indian-Spiced Eggplant & Cauliflower Stew

I have a question?

I have not tried this but to me it looks delicious. Like I said I have a question. Both my husband and I love Indian food. The problem is my husband does not like eggplant. I was wondering if this could work using okra instead of the eggplant so that we could both enjoy it.

Edible, but disappointing

I had this dish at an Indian restaurant and loved it so I wanted to recreate at home. After buying a beautiful eggplant at the local market, I was excited to give this recipe a try. However, this did not come out as good as I was hoping. Very bland, needed much longer cooking time than stated (not a big deal, just a note), and the eggplant was a bit bitter. On the plus side it was a very easy and healthy dish. I

Healthy, Easy

I made this for dinner tonight; it was absolutely delicious, quick and easy to make.

Super easy
Penzey's Spices added the perfect amount of heat
Excellent recipe with healthy ingredients!

We had a jar of Simmer Sauce "Tikka Masala" so I used it rather than using my own spices. The results were terrific and it was really easy. . . .served over rice. I increased the amounts of ginger and garlic and added half of a hot yellow pepper based on other reviewers' comments. My husband asked me to save the recipe . . . that's pretty high praise!

Healthy, tasty, and satisfying.
SO flavorful!

I substituted yellow squash and zucchini for the eggplant and added some cayenne pepper, coriander, cumin, and ground pepper. I also added a bit more water to make it a little more stewy. I absolutely *love* this dish, it is going in my permanent recipe book.


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