Best 5 Eggplant And Cauliflower Curry Ww Recipes
If you are looking for a hearty and flavorful vegetarian curry that is also good for you, this eggplant and cauliflower curry is a great choice. This Weight Watchers-friendly curry is made with a combination of eggplant, cauliflower, tomatoes, and spices. It is simmered in a creamy coconut milk sauce until the vegetables are tender and the curry is infused with flavor. Serve this curry over rice or quinoa for a complete meal.
**Additional recipes included in the article:**
* **Eggplant and Cauliflower Curry with Tofu:** This recipe is a vegan version of the eggplant and cauliflower curry. It uses tofu instead of chicken for a protein-packed meal.
* **Eggplant and Cauliflower Curry with Chickpeas:** This recipe adds chickpeas to the eggplant and cauliflower curry for an extra boost of protein and fiber.
* **Eggplant and Cauliflower Curry with Sweet Potatoes:** This recipe adds sweet potatoes to the eggplant and cauliflower curry for a slightly sweeter flavor.
* **Eggplant and Cauliflower Curry with Spinach:** This recipe adds spinach to the eggplant and cauliflower curry for a healthy dose of greens.
EGGPLANT AND CAULIFLOWER CURRY (WW)
Make and share this Eggplant and Cauliflower Curry (Ww) recipe from Food.com.
Provided by ellie_
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Spray cookie sheet with Pam.
- Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
- Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.
EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE
Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
- Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
- Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
- Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt
INDIAN-SPICED EGGPLANT & 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.
Provided by EatingWell Test Kitchen
Categories Healthy Indian Eggplant Recipes
Time 40m
Number Of Ingredients 14
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
CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST
I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.
Provided by Chicken Lover
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
- Place eggplant and cauliflower in a large bowl with a lid.
- Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
- Bake in preheated oven until browned and caramelized, about 30 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g
SPICY EGGPLANT AND CAULIFLOWER WITH BASIL
Make and share this Spicy Eggplant and Cauliflower With Basil recipe from Food.com.
Provided by Pinay0618
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450°F
- In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
- Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
- Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
- Add the chickpeas during the last 5 minutes of cooking.
- Remove from oven and toss with the bean sprouts and basil.
- Serve vegetables over the rice.
Nutrition Facts : Calories 585.7, Fat 15.9, SaturatedFat 2.4, Sodium 673.9, Carbohydrate 99.3, Fiber 12.2, Sugar 6.1, Protein 14.2
Tips:
- To save time, you can use pre-chopped eggplant and cauliflower.
- If you don't have curry powder, you can use a combination of cumin, coriander, turmeric, and garam masala.
- If you like your curry spicy, add a chopped chili pepper.
- For a creamier curry, add a dollop of yogurt or coconut milk.
- Serve with rice, quinoa, or naan bread.
Conclusion:
This eggplant and cauliflower curry is a delicious and healthy meal that's perfect for a weeknight dinner. It's packed with vegetables and protein, and it's low in calories and fat. The curry is also easy to make, and it's a great way to use up leftover eggplant and cauliflower.
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