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Cauliflower and Eggplant Indian-Spiced Stew

Wednesday, June 2016

Keep the winter blues away with this tasty Indian spiced dish! It is surprisingly simple and we think that even the carnivores in your house will be asking for it again and again!

Serving tips: serve with some brown rice or fluffy couscous; and it tastes even better the next day.

Cauliflower and Eggplant Indian-Spiced Stew


  • 2 tablespoons curry powder, (hot or Mild Madras is perfect, if you have it!)
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1 tsp ground coriander seeds
  • 2 tablespoons oil of your choice (coconut, olive, vegetable)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon finely grated fresh ginger
  • 3/4 teaspoon salt (less if you are using stock in place of water)
  • 450g eggplant, cut into 1-inch pieces
  • 3 cups cauliflower florets
  • ½ yellow capsicum
  • 2 x 400g can diced tomatoes
  • 400g can chickpeas, rinsed
  • 1/2 cup water or stock (vegetable or chicken)
  • 200g baby spinach leaves
  • 1/2 cup plain yogurt, (optional)


1.In a heavy bottomed pot, toast the curry powder, garam masala, mustard seeds, cumin and coriander over a medium heat, stirring constantly, until the spices begin to release their aroma and darken in colour – this usually takes about 1 minute. Transfer to a small bowl.

2.Heat the oil in the same heavy bottomed pot, and cook the onion, garlic, ginger and salt until the onion softens. Add the eggplant, cauliflower, tomatoes, chickpeas, capsicum, water/stock and the toasted spices, and bring to a simmer. Reduce the heat, cover and cook, stirring occasionally, until the vegetables are tender – this may take about 20 minutes.

3.Remove from heat, stir through the spinach leaves and serve with a dollop of yogurt. Enjoy!


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Cauliflower and Eggplant Indian-Spiced Stew