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.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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3 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated

3 eggplants, cubed

2 teaspoons nigella seeds or black mustard seeds

2 teaspoons garam masala

One 400-gram (14-ounce) can chopped tomatoes

200 grams (7 ounces) plain yogurt, plus extra to serve

For the cauliflower rice:

1 tablespoon olive oil

1 garlic clove, crushed

1 teaspoon ground turmeric

800 grams (1 pound 12 ounces) riced cauliflower


Special equipment:
Large saute pan, coarse box grater (optional), saucepan
  1. 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.
  2. 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.
  3. 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.
  4. 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
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