EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE
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
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
CAULIFLOWER RICE
Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.
Provided by Claire Saffitz
Categories Bon Appétit Side Cauliflower Wheat/Gluten-Free Vegetarian Vegan Dairy Free Quick and Healthy Healthy Quick & Easy
Yield 4 servings
Number Of Ingredients 4
Steps:
- Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of a grain of rice (some smaller and some larger is fine).
- Heat 2 Tbsp. oil in a large skillet over medium-high. As soon as oil is shimmering, add half of cauliflower and cook, tossing often, until golden in spots and tender but not mushy, about 3 minutes. Season with salt and pepper and transfer to another medium bowl. Wipe out skillet and repeat with remaining oil and cauliflower. Let cool slightly before serving.
- If using relish, add to cauliflower and toss to coat. Season with more salt and pepper.
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- Chop the cauliflower into equal size 1 inch pieces and add to a food processor with regular s blade or grater blade and process in bursts of a few seconds to grate. Alternatively,, chop the cauliflower into large pieces and Grate the cauliflower using a large grater.
- Heat oil in a large skillet over medium heat, when hot, add mustard seeds and let them start to sputter. Add curry leaves and mix. Add onion, garlic and pinch of salt and mix. Cook for 2 minutes.
- Add turmeric and pepper flakes and optional peas and mix in. Cook for 2 mins. (You can also add a cup of cooked chickpeas, some more salt to make this a meal).
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