Cauliflower Eggplant Curry Cumin Roast Recipes

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CAULIFLOWER EGGPLANT CURRY-CUMIN ROAST



Cauliflower Eggplant Curry-Cumin Roast image

I had cauliflower and eggplant that were getting tired, so I created this recipe to use it. I was pleasantly surprised with the outcome.

Provided by Chicken Lover

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 2

Number Of Ingredients 7

1 eggplant, peeled and sliced
1 small head cauliflower, chopped
¼ cup olive oil
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon garlic salt
6 fresh basil leaves, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
  • Place eggplant and cauliflower in a large bowl with a lid.
  • Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
  • Bake in preheated oven until browned and caramelized, about 30 minutes.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 23.9 g, Fat 28 g, Fiber 13 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 501.1 mg, Sugar 9.6 g

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY



Roasted Cauliflower With Cumin And Turmeric Recipe by Tasty image

Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt

Provided by Pierce Abernathy

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 head cauliflower, divided into florets
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt

Steps:

  • Preheat oven to 450˚F (220˚C).
  • In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
  • Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
  • Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams

ROASTED EGGPLANT CURRY RECIPE BY TASTY



Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
  • Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
  • In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
  • Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
  • Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
  • Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
  • Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
  • Serve the curry warm over rice, topped with chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

EGGPLANT AND CAULIFLOWER CURRY (WW)



Eggplant and Cauliflower Curry (Ww) image

Make and share this Eggplant and Cauliflower Curry (Ww) recipe from Food.com.

Provided by ellie_

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 small eggplant, cut into 1 1/2 inch cubes
2 cups cauliflower, cut into florets
1 (16 ounce) jar vegetarian simmering curry sauce (I used Trader Joe's red)
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons cilantro, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Spray cookie sheet with Pam.
  • Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
  • Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.

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