Best 3 Eggplant And Cauliflower Curry Ww Recipes

Eggplant and Cauliflower Curry is a delicious and healthy vegetarian dish that is perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, this curry features tender eggplant, cauliflower florets, and a variety of aromatic spices. Whether you're a seasoned cook or new to the kitchen, this recipe is simple to follow and can be easily customized to suit your taste preferences. So, gather your ingredients and let's embark on a culinary journey to create this delectable and wholesome dish.

Here are our top 3 tried and tested recipes!

EGGPLANT AND CAULIFLOWER CURRY (WW)

Eggplant and Cauliflower Curry (Ww) image

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

Ingredients

1 small eggplant, cut into 1 1/2 inch cubes
2 cups cauliflower, cut into florets
1 (16 ounce) jar vegetarian simmering curry sauce (I used Trader Joe's red)
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons cilantro, chopped

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.

CAULIFLOWER CURRY

Cauliflower Curry image

This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.

Provided by PalatablePastime

Categories Curries

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chilies, sliced crosswise into thin slices (optional) or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt (optional) or salt substitute (optional)

Steps:

Cut the cauliflower into tiny florets.
In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
Add remaining ingredients and 4 tablespoons water.
Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 11.9, Fiber 4.9, Sugar 4.2, Protein 4.4

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:

Use fresh, firm vegetables: Eggplant and cauliflower that are fresh and firm will hold their shape better in the curry and have a more vibrant flavor.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Don't overcrowd the pan: When cooking the vegetables, make sure to leave some space between them so that they can brown properly.
Use a good quality curry paste: The curry paste is what gives the curry its flavor, so it's important to use a good quality one. Look for a paste that is made with fresh, flavorful ingredients.
Add some fresh herbs: Fresh herbs, such as cilantro or basil, can add a nice pop of flavor to the curry.
Serve with rice or naan: Curry is traditionally served with rice or naan, which are both great for soaking up the delicious sauce.

Conclusion:

Eggplant and cauliflower curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it can be easily customized to your liking. Whether you like it mild or spicy, this curry is sure to please everyone at your table. Give it a try tonight!