Best Indian Spiced Eggplant Cauliflower Stew Recipes

Indian-Spiced Eggplant & Cauliflower Stew image

Provided by EatingWell Test Kitchen

Time 40m

Number Of Ingredients 14

2 tablespoons curry powder, preferably hot Madras (see Note)
1 teaspoon garam masala, (see Tip)
1 teaspoon mustard seeds
2 tablespoons canola oil
1 large onion, sliced
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
¾ teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
½ 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 reserved 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 a dollop of yogurt, if desired.

Nutrition Facts : Calories 199 calories, Carbohydrate 31.6 g, Fat 6.3 g, Fiber 8.1 g, Protein 6.3 g, SaturatedFat 0.6 g, Sodium 597.3 mg, Sugar 6.6 g

Indian-Spiced Eggplant & Cauliflower Stew image

Provided by Manami

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

Indian-Spiced Eggplant image

Yield Serves 2

Number Of Ingredients 13

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh coriander

Steps:

In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
Remove skillet from heat and let eggplant stand, covered, 5 minutes.
Serve eggplant sprinkled with fresh coriander.