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!
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
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.
Used 3 times the garam masala, added tblspn siracha and cooked it a long time at low heat after initial boil. Also added ckn broth, as it seemed bland after 20 minutes. I suspect a pungent pepper, like a green pepper, would enhance the overall flavor. Oh, and it seemed to demand salt-just didn't have that "hearty" flavor without more salt and ckn broth. Probably killed any healthy aspect, but tastes pretty good.
Made this the other day and loved it. Accompanied with rice, this makes a tasty, low fat, economically priced meal. Using mostly organic ingredients it cost me between three and four dollars per meal (I had a couple days worth of leftovers). The only adjustment I made was adding almond milk instead of yogurt. I will definitely be making this again in the future.
I really wanted to like this recipe. My husband and I cook Indian dishes quite often and this sounded like a quick, easy, dinner fix - especially since we had everything readily available. That said, I'm not sure what happened between prep, cooking, and completion of the dish, because when my husband and I finally tasted it, there was no flavor at all.
Here's what we did different: we substituted veggie broth for the water. In most recipes, this substitution adds a little boost to the dish - yet, there was no boost. When we tasted the final product before plating, we just looked at each other, deadpan. It definitely needed more salt than was called for in the recipe, so we added some. Did it help? No. Next, we added more hot curry powder, then more plain curry powder, then a little extra garam masala, then a sprinkle of asafetida, then a squeeze of lime... all of this to no avail. On a positive note, the nutmeg did bring some flavor out of this dish, but not enough for us to have more than a few bites and resolve not to save the leftovers.
Sorry folks, this was not a winner for my husband or myself. However, upon discussion, we think it would be a great recipe for those of you who prefer eating on a basis of nutritional value versus pleasure. Unfortunately, my household calls for a little more "kick" and "yum" than this recipe delivered.