Vegetarian

Cauliflower and Eggplant Curry takes several minutes to prepare.

Cauliflower and Eggplant Curry takes several minutes to cook.

Cauliflower and Eggplant Curry makes 4 servings.

The ingredients for Cauliflower and Eggplant Curry are:

2-3 medium eggplants (about 2.5 lbs)
1 T olive oil
1 t cumin seeds
1 medium onion, sliced thin
1 med head cauliflower, cut into florets
1 T ginger garlic paste
1 T curry powder
1 can (28 oz.) diced tomatoes
1/2 c plain yogurt
jalapeno pepper
1 t salt
1 T minced cilantro

Here is how you make Cauliflower and Eggplant Curry:

Roast eggplant, then peel and chop.Heat oil over medium heat. Add cumin seeds and onion, cook until tender. Add cauliflower and lightly saute.Mix ginger garlic paste, tomatoes and curry powder into the saucepan and cook about minute. Stir in yogurt. Add eggplant and pepper; season with salt. Cover and cook 10 minutes on high. Reduce heat and remove cover to cook 5 minutes longer. Garnish with cilantro and serve.Number of Servings: 4Recipe submitted by SparkPeople user MAGSINATOR.

The nutritional information for Cauliflower and Eggplant Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 185.0

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,083.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 9.3 g
• Protein: 10.1 g