Cauliflower and Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cauliflower and Eggplant Curry calories by ingredient
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Number of Servings: 4


    2-3 medium eggplants (about 2.5 lbs)
    1 T olive oil
    1 t cumin seeds
    1 medium onion, sliced thin
    1 med head cauliflower, cut into florets
    1 T ginger garlic paste
    1 T curry powder
    1 can (28 oz.) diced tomatoes
    1/2 c plain yogurt
    jalapeno pepper
    1 t salt
    1 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.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I had to make a couple of adjustments ( I don't have ginger garlic paste so I used ginger and garlic), but overall I like this recipe, just what I was looking for! I will make this again when I am in the mood for curry - 8/16/10

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