Recipe of the Day: Eggplant and Cauliflower Curry

Recipe adapted from Eating Well
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard powder
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 3/4 teaspoon salt
  • 1 1-pound organic eggplant, cut into 1-inch chunks
  • 3 cups cauliflower florets
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 1/2 cup water
Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.

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