Best 5 Indian Spiced Eggplant Cauliflower Stew Recipes

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

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 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 optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
• **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

Steps:

• Heat a dutch oven over medium heat. Add curry powder, garam masala and mustard seeds, toast, stirring until the spices begin to darken, abourt 1 minute. Transfer to a small bowl.
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• Add oil, onion, garlic, ginger and salt if desired to the pot and cook, stirring until softened, 3-4 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, 15-20 minutes
• Top each serving with a dollop of yogurt, if desired.

INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW

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.

INDIAN-SPICED EGGPLANT

Steps:

• In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
• In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
• Remove skillet from heat and let eggplant stand, covered, 5 minutes.
• Serve eggplant sprinkled with fresh coriander.

INDIAN EGGPLANT STEW WITH SPICED BASMATI RICE

Steps:

• For the Vegetables:.
• Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop.
• Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally.
• Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down.
• Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot.
• Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice.
• For Spiced Basmati Rice:.
• Bring water to a rolling boil, then reduce heat to low. Add the rice, ghee, and spices and mix well. Cook for 25-30 minutes then remove from the heat. Let the cooked rice sit for 5 minutes and then fluff the rice with a fork. You can also use a rice cooker to make the spiced rice.