Eggplant And Cauliflower Curry Ww Recipes

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.

Steps:

• In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again.
• In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes.
• Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes.
• Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry.
• When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.

Steps:

• Heat oil in 12 inch skillet on high.
• Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min).
• Add the cumin seeds and curry. Cook briefly (30 seconds).
• Add cauliflower and cook for about one minute over high heat.
• Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.
• Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.
• Add the chicken. Stir and cover for about 8 more minutes.
• **If the sauce starts drying out, add some more water.
• Add the lemon juice.
• Taste and adjust seasoning.
• Sprinkle with cilantro and serve over rice.

Steps:

• Cut the cauliflower into tiny florets.
• In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
• Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
• Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
• Add remaining ingredients and 4 tablespoons water.
• Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

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.

Steps:

• Put tomatoes, curry paste, apricots and lentils in large pot.
• Bring to the boil,cover, simmer gently for 15 minutes.
• Add vegetables and simmer 35 - 45 minutes till vegies are tender.
• Top up with water if mixture looks too dry.
• Serve with brown rice and chutney.