Cauliflower and Eggplant Curry
- Number of Servings: 4
Ingredients
2-3 medium eggplants (about 2.5 lbs)1 T olive oil1 t cumin seeds1 medium onion, sliced thin1 med head cauliflower, cut into florets1 T ginger garlic paste1 T curry powder1 can (28 oz.) diced tomatoes1/2 c plain yogurtjalapeno pepper1 t salt1 T minced cilantro
Roast eggplant, then peel and chop.
Heat oil over medium heat. Add cumin seeds and onion, cook until tender. Add cauliflower and lightly saute.
Mix ginger garlic paste, tomatoes and curry powder into the saucepan and cook about minute. Stir in yogurt. Add eggplant and pepper; season with salt. Cover and cook 10 minutes on high. Reduce heat and remove cover to cook 5 minutes longer. Garnish with cilantro and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MAGSINATOR.
Heat oil over medium heat. Add cumin seeds and onion, cook until tender. Add cauliflower and lightly saute.
Mix ginger garlic paste, tomatoes and curry powder into the saucepan and cook about minute. Stir in yogurt. Add eggplant and pepper; season with salt. Cover and cook 10 minutes on high. Reduce heat and remove cover to cook 5 minutes longer. Garnish with cilantro and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MAGSINATOR.
Nutritional Info Amount Per Serving
- Calories: 185.0
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,083.1 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 9.3 g
- Protein: 10.1 g
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