Best Indian Eggplant Stew With Spiced Basmati Rice Recipes

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INDIAN EGGPLANT STEW WITH SPICED BASMATI RICE



Indian Eggplant Stew With Spiced Basmati Rice image

Received this wonderful recipe via email. This lovely vegetarian recipe will be easy to make - almost all the vegies can be found in a good summer garden - eggplant, peppers, spinach, tomatoes... all the good things of summer!

Provided by Busters friend

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

1/4 cup ghee (olive oil OK)
1/2 cup onion, chopped
3 garlic cloves, chopped
1 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 tablespoon ginger, grated fresh
1 fresh chili pepper (jalapeno, serrano OK)
1 eggplant, cubed
1 bunch spinach, fresh rinsed
4 tomatoes, chopped
1 teaspoon turmeric
1 1/2 teaspoons salt
15 ounces garbanzo beans (1 can)
1 tablespoon lemon juice, fresh
1 tablespoon sugar
1 cup white basmati rice, rinsed twice
2 cups water
1 teaspoon salt
1 teaspoon turmeric
1 tablespoon ginger, fresh, grated
1 tablespoon ghee (olive oil OK)

Steps:

  • For the Vegetables:.
  • Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop.
  • Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally.
  • Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down.
  • Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot.
  • Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.
  • For Spiced Basmati Rice:.
  • Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee, and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can also use a rice cooker to make the spiced rice.

Nutrition Facts : Calories 555.8, Fat 20.1, SaturatedFat 10.7, Cholesterol 41.6, Sodium 1857.1, Carbohydrate 84.4, Fiber 14.7, Sugar 11.6, Protein 14.7

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW



Indian-Spiced Eggplant & Cauliflower Stew image

Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat.

Provided by Manami

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons curry powder, preferably hot Madras
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 lb eggplant, cut into 1-inch chunks
3 cups cauliflower florets
15 ounces can diced tomatoes
15 ounces can chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt (optional)

Steps:

  • Heat a Dutch oven over medium heat.
  • Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
  • Transfer to a small bowl.
  • Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
  • Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
  • Bring to a simmer.
  • Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
  • Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
  • **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

Nutrition Facts : Calories 196.3, Fat 6.3, SaturatedFat 0.5, Sodium 675.4, Carbohydrate 31.8, Fiber 9.1, Sugar 6.8, Protein 6.5

QUICK AND HEARTY EGGPLANT STEW



Quick and Hearty Eggplant Stew image

This eggplant stew is simmered with tummy-warming Indian spices and served over rice.

Provided by Jessica Hawn

Categories     Eggplant Recipes

Time 40m

Yield 6

Number Of Ingredients 21

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

Steps:

  • Partially skin eggplant and cut into cubes; set aside.
  • Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
  • Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
  • Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
  • Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
  • Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
  • Serve stew over cooked rice.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g

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