Eggplant, Cauli and Chickpea Indian Curry
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Eggplant, Cauli and Chickpea Indian Curry

Submitted by: Amanda Helliwell

Prep Time: 15 Minutes

Cook Time: 1 Hour

Servings: 6

Great on its own or as a sauce for grilled meat.


    1 tomato

    2 tsp. garlic

    1 tsp. fresh ginger

    1 tsp. garam masala spice blend

    1 tsp. ground cumin

    1 tsp. turmeric

    1 tsp. red pepper flakes

    6 tsp. ground coriander

    1 tsp. onion

    1 c. cauliflower

    1 c. cooked chickpeas

    2 c. eggplant


Put the chickpeas in a saucepan of boiling water while you're chopping everything else up.

On medium-high heat, add all the spices and stir. Then add tomato and stir. Add eggplant, then stir. Make sure there is enough water to cover everything.

Leave it cooking for about 30 mins, stirring occasionally, then add the cauliflower (so it gets cooked but it doesn't disintegrate!) This is about 15 mins from the estimated finish time. Also make sure the cauliflower is completely submerged in the liquid. Add a bit of water if you need to.

By the hour mark, check it - if the chickpeas and cauliflower are done to your liking, it's ready. If not give it another 10 mins and repeat :)

Tips: stir every 10 mins, and make sure you add water if it's drying out. This should be a fairly runny sauce.