Best 3 Eggplant Curry With Turmeric Cauliflower Rice Recipes

Indulge in a culinary adventure with our tantalizing Eggplant Curry with Turmeric Cauliflower Rice, a symphony of flavors that will delight your taste buds. This delectable dish features tender eggplants stewed in a vibrant curry sauce, infused with aromatic spices and the vibrant hue of turmeric. Paired perfectly with fluffy cauliflower rice, this wholesome and flavorful meal is a harmonious blend of textures and tastes.

Embark on a culinary journey as you explore our collection of expertly crafted recipes. Discover the secrets of creating the perfect Eggplant Curry with Turmeric Cauliflower Rice, from selecting the finest ingredients to mastering the art of balancing spices. Unravel the intricacies of preparing fluffy cauliflower rice that complements the richness of the eggplant curry.

Delve into the nuances of each recipe, with step-by-step instructions and insightful tips to guide you through the cooking process. Learn how to select the ripest eggplants for a melt-in-your-mouth texture and explore the vibrant world of spices that bring this dish to life. Discover the art of tempering spices to release their full flavor and aroma, creating a captivating symphony of tastes.

Our comprehensive guide also includes valuable information on the health benefits of eggplant and cauliflower, empowering you to make informed choices about your culinary creations. Whether you're a seasoned cook or a novice in the kitchen, our recipes will inspire you to create a culinary masterpiece that will leave a lasting impression on your palate.

So, gather your ingredients, prepare your palate, and embark on a delightful journey of flavors with our Eggplant Curry with Turmeric Cauliflower Rice. Let your senses be captivated by the vibrant colors, enticing aromas, and exquisite tastes that await you in this extraordinary dish.

Let's cook with our recipes!

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

Indian-Spiced Eggplant & Cauliflower Stew image

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

Ingredients

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

ROASTED EGGPLANT CURRY RECIPE BY TASTY

Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

Preheat the oven to 400ºF (200ºC).
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
Serve the curry warm over rice, topped with chopped cilantro.
Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST

Cauliflower Eggplant Curry-Cumin Roast image

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

Ingredients

1 eggplant, peeled and sliced
1 small head cauliflower, chopped
¼ cup olive oil
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon garlic salt
6 fresh basil leaves, sliced

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

Tips:

Choose the right eggplant: Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have wrinkles.
Cut the eggplant properly: Cut the eggplant into small, even pieces so that they cook evenly.
Soak the eggplant in water: Soaking the eggplant in water for 30 minutes before cooking will help to remove bitterness and make it more tender.
Use a good quality curry paste: The curry paste is the key to a flavorful curry. Choose a paste that is made with fresh, high-quality ingredients.
Don't overcook the eggplant: Eggplant is a delicate vegetable and can easily become overcooked. Cook it just until it is tender, but still has a slight bite to it.
Serve the curry with rice or naan: Curry is traditionally served with rice or naan. You can also serve it with quinoa or other grains.

Conclusion:

This eggplant curry with turmeric cauliflower rice is a delicious and healthy meal that is perfect for a weeknight dinner. The curry is flavorful and packed with vegetables, and the cauliflower rice is a healthy and low-carb alternative to traditional white rice. If you are looking for a tasty and nutritious recipe, this eggplant curry is a great option.