Best 4 Eggplant Curry With Turmeric Cauliflower Rice Recipes

Eggplant curry with turmeric cauliflower rice is a delicious and healthy dish that is perfect for a quick and easy meal. The eggplant is tender and flavorful, while the cauliflower rice is a healthy and low-carb alternative to traditional rice. The curry sauce is made with a variety of spices, including turmeric, cumin, and coriander, and is sure to please everyone at the table. This dish is also a great way to get your daily dose of vegetables, as it is packed with eggplant, cauliflower, and tomatoes.

Let's cook with our recipes!

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

Eggplant Curry - South Indian Brinjal Curry image

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Provided by Nagi

Categories curries Mains

Number Of Ingredients 23

Ingredients

2 tbsp vegetable oil ((or canola))
700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
1/2 tsp each salt and pepper
3 tbsp vegetable oil ((or canola))
3/4 tsp black mustard seeds ((Note 2))
14 curry leaves, fresh ((Note 3))
1 red onion (, quartered and thinly sliced)
3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
1 tbsp garlic (, grated (4 cloves approx))
1 tbsp ginger (, grated (1.5cm piece approx))
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk (or cream, full fat (Note 5))
1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
4 tsp coriander powder
4 tsp cumin powder
Basmati rice
Yogurt (, highly recommended)
Coriander/cilantro leaves (, optional)
Easy flatbread (as naan!) (, optional)

Steps:

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
Place in large bowl, toss with oil, salt and pepper.
Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
Add onions, cook 5 minutes until golden brown.
Add tomato, cook for 1 minute, stirring.
Add garlic and ginger, cook 2 minutes.
Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
Stir in water, and then add the eggplant.
Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
Stir in coconut milk, taste then add more salt if needed.
Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE

Eggplant Curry with Turmeric Cauliflower Rice image

Eggplants are fantastic flavor carriers, making them perfect for veggie curries. Cauliflower rice is easy to make at home: either pulse the cauliflower in a food processor, or coarsely grate, until it resembles grains of rice.

Provided by Donal Skehan

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated
3 eggplants, cubed
2 teaspoons nigella seeds or black mustard seeds
2 teaspoons garam masala
One 400-gram (14-ounce) can chopped tomatoes
200 grams (7 ounces) plain yogurt, plus extra to serve
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground turmeric
800 grams (1 pound 12 ounces) riced cauliflower

Steps:

Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt

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: Japanese eggplants are best for this recipe, as they have a mild flavor and soft texture that holds up well in the curry.
Cut the eggplant properly: To prevent the eggplant from absorbing too much oil, cut it into 1-inch cubes and then soak them in salted water for 30 minutes before cooking.
Use a good quality curry paste: The curry paste is the base of the dish, so it's important to use a good quality one. Look for a paste that is made with fresh, aromatic spices.
Don't overcrowd the pan: When cooking the eggplant, don't overcrowd the pan. This will prevent the eggplant from cooking evenly.
Simmer the curry for a while: The longer you simmer the curry, the more flavorful it will be. Aim to simmer it for at least 30 minutes, or up to an hour.
Serve with cauliflower rice: Cauliflower rice is a great low-carb alternative to regular rice. It's also a good way to add extra vegetables to your meal.

Conclusion:

Eggplant curry with turmeric cauliflower rice is a delicious and healthy meal that is perfect for a weeknight dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like your curry mild or spicy, this recipe has something for everyone. So next time you're looking for a new vegetarian dish to try, give this eggplant curry a try. You won't be disappointed!