Eggplant Potato Curry Recipe Vegan Indian
Indian-Spiced Eggplant and 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.
TOTAL TIME:40 min
2 tablespoon curry powder
preferably hot Madras
- 1 teaspoon Garam Masala
- 1 teaspoon mustard seed
- 2 tablespoon oil, canola
1 large onion(s)
2 clove(s) garlic
1 teaspoon ginger, fresh
- 3/4 teaspoon salt
1 pounds eggplant
cut into 1-inch chunks
3 cup(s) cauliflower
- 15 ounce(s) tomatoes, diced
15 ounce(s) beans, garbanzo (chickpeas)
- 1/2 cup(s) water
1/2 cup(s) yogurt, fat-free plain
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.
Video: Brinjal Fry Recipe - Eggplant & Onion Dry Indian Curry
Juliska Puro Napkin Ring, Size One Size - Metallic
Top Tips for Buying Cleaning Products
12 Ways to Show Your Vagina More Love Every Day
Versace’s FallWinter 2019 RTW Line Spreads a Positive Message
Best and Worst Movie Food Picks
How to Substitute Vegetables for Grains
A Brooklyn Escape with Indie Band Wet
Knee Pain Relief: Best and Worst Yoga Poses for Bad Knees
How to Hook up a Sound System Through Walls
How to Win a Teenage Girls Heart
Health Tip: Safer Hormones