Cauliflower Eggplant Curry Recipe

Name: Cauliflower Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower; 1 eggplant, 1/2-inch cubes; 1 c. peas (I use frozen); 2 potatoes, pared and cubed; 2 to 4 Tbsp. oil; 1 tsp. mustard seed; 1/2 tsp. curry powder; 1 tsp. salt; 1/4 c. water; 1 tomato, chopped; juice of 1 lemon; 1/2 tsp. turmeric

Servings: persons

1 cauliflower
1 eggplant, 1/2-inch cubes
1 c. peas (I use frozen)
2 potatoes, pared and cubed
2 to 4 Tbsp. oil
1 tsp. mustard seed
1/2 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped
juice of 1 lemon
1/2 tsp. turmeric

1
Remove thick stems from cauliflower; separate flowerets and slice into small pieces.
2
Heat oil in large heavy pot with lid (I use electric skillet).
3
When oil is hot, add mustard seed and brown, covered.
4
Be careful not to burn.
5
Stir in turmeric, curry powder and salt.
6
Add cauliflower and stir to coat with spices and oil.
7
Add water and eggplant.
8
Parboil cubed potatoes separately, then add.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cauliflower, 1 eggplant, 1/2-inch cubes, 1 c. peas (I use frozen), 2 potatoes, pared and cubed, and more.

Yes, Cauliflower Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Eggplant Curry

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