Eggplant Curry with Turmeric Cauliflower Rice

Difficulty: Easy
Makes: 4 servings
Nutritional Info Per Serving: Calories: 242 | Total Fat: 12g | Saturated Fat: 2g | Carbohydrates: 32g | Dietary Fiber: 13g | Sugar: 17g | Protein: 8g | Cholesterol: 4mg | Sodium: 141mg
Total Time: 30 minutes
Hands-On Time: 15 minutes

Eggplants soak up sauces and spices beautifully, making them a great base for a hearty plant-based curry. Cauliflower rice is simple to make at homepulse florets in a food processor or grate them until they resemble grains of rice.

Ingredients:

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
One 2.5 cm (1-inch) piece of ginger, peeled and grated
3 eggplants, diced
2 teaspoons nigella seeds or black mustard seeds
2 teaspoons garam masala
One 400 g (14 oz) can chopped tomatoes
200 g (7 oz) plain yogurt, with extra for serving

For the cauliflower rice:

1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground turmeric
800 g (1 lb 12 oz) riced cauliflower

Recommended equipment: Large saut pan, coarse box grater if needed, saucepan

Warm half the oil in a large saut pan and cook the onion gently for about 6 minutes until softened. Add the garlic and ginger and cook for another minute. Stir in the remaining oil and the diced eggplant, increase the heat, and let the pieces brown on all sides.
Add the nigella or mustard seeds, garam masala, canned tomatoes, and salt and pepper to taste. Reduce the heat and simmer for roughly 15 minutes until the eggplant is tender and the sauce thickens.
While the curry simmers, make the cauliflower rice: heat the oil in a saucepan, add the garlic and turmeric and fry for about 30 seconds. Add the riced cauliflower with a splash of water, cover, and steam for about 5 minutes until softened. Season to taste.
Stir the yogurt into the curry and simmer gently for another 12 minutes. Serve the curry spooned over the turmeric cauliflower rice with an extra dollop of yogurt, if desired.