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