Eggplant and Cauliflower Curry
Submitted by Frannie
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| prep time: 15 minutes | cooking time: 50 minutes | makes 6 servings |
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Last night I was at a party where a seasoned cook brought a delicious,
delectable vegan curry! It was so amazing I immediately e-mailed her asking for the recipe... here it is!
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Equipment:
large deep skillet or wide cooking pot
Ingredients
4 tablespoons vegetable oil
2 large onions, chopped
8 cloves of garlic, chopped
2 inches of ginger, peeled and grated
4 bay leaves
2 tablespoons mild curry powder
2 tablespoons Patak's Rogan Josh paste if you have it, or juice of 1/2 lemon
1 tablespoon dry mustard powder
1/2 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon salt
teeny-tiny pinch of hot pepper flakes ( maybe 4 or 5 flakes)
1 medium to large unpeeled eggplant, cut into 1" cubes
1 can of whole tomatoes in juice
1/2 large cauliflower in smallish florets
3 carrots cut into 1 1/2" pieces
6 small unpeeled new potatoes cut into quarter wedges
2 large handfuls of fresh cilantro ( coriander) leaves, chopped coarsely
Directions
In a large deep skillet or wide cooking pot heat oil and on medium heat sautee onions, ginger, bay leaves, salt, all spices and Rogan Josh paste stirring frequently until onions start to become translucent. (If using lemon juice instead of paste, add later with tomatoes). Add garlic and
sautee until onions are translucent. If mixture becomes dry add a splash of water to prevent burning.
Add eggplant and sautee for about 10 minutes turning well in spice mixture, until it is tender but not mushy. If mixture looks dry add a splash of water to prevent burning. Add all other vegetables and half the chopped cilantro
and turn well in the spice mixture to coat, sauteeing for a minute or 2.
Add tomatoes with juice; break tomatoes into pieces with your cooking spoon and stir in. If using lemon juice instead of paste, add it here.
Cover, and simmer gently for about 30 minutes. If you feel there is too much liquid, cook without cover to evaporate for a few more minutes. Add remaining cilantro in the last few minutes of simmering. Taste for salt and adjust if required. Remove bay leaves. Serve with basmati rice or chapatis. |
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Reviews (add your own)
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| Cary wrote on Sunday June 05th, 2005 03:48 PM |
 three and a half soybeans |
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This is a great tasting dish. I would say that cooking time should be just a touch longer as the potatoes and cauliflower are a bit too firm at 50 minutes. I'll definitely be making it again, though. |
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| cakemix wrote on Thursday November 16th, 2006 02:09 PM |
 three soybeans |
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mmmm....
just the first phase of only aubergines will even make a lovely dish! |
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| Kiri wrote on Sunday September 23rd, 2007 02:17 AM |
 four soybeans |
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This recipe rocks! I make it at least once every few weeks. I sub the carrots for half a can of chickpeas, in fact, you can sub any of the veges in this for anything really, its it spice combo that makes it rock.
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