Curried Eggplant and Cauliflower Tomato Curry
Ingredients
- 2 large eggplants
- 1/2 head cauliflower
- 5 tomatoes
- 4 cloves garlic
- 3-inch piece ginger
- 2-inch piece fresh turmeric
- 1/2 yellow onion
- 2 cups water
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- pinch cayenne
- crushed red pepper flakes
- salt and black pepper to taste
- smoked paprika to taste
- olive oil for cooking
- fresh cilantro for garnish
Preparation
Halve two large eggplants, score with a crosshatch pattern, sprinkle with sea salt and smoked paprika, place on a lightly oiled sheet pan skin side up, and bake in a 400°F oven for 20 minutes.
On the same sheet pan, roast half a head of cauliflower cut into florets and flip both the eggplants and cauliflower halfway through cooking.
Let the eggplants cool slightly, peel off the skin, roughly chop them, and set aside.
Sauté 4 chopped cloves of garlic, half a yellow onion, a 2-inch piece of chopped ginger, and a 2-inch piece of chopped fresh turmeric in olive oil until toasty and translucent, seasoning with sea salt, then add the cauliflower and cook for 3 minutes.
Push the vegetables to the side, add a little oil to temper the dry spices—1 teaspoon garam masala, 1/2 teaspoon cumin, and 1/2 teaspoon coriander—and cook for 2 minutes, then mix into the vegetable mixture.
Add 5 chopped tomatoes, season with sea salt and ground black pepper, and cook for 4 minutes until the tomatoes release juices and form a rich sauce.
Add the chopped eggplant, 2 cups of water, and 2 tablespoons of tomato paste, bring to a boil, and simmer for 10 minutes to incorporate all flavors, then taste and adjust seasoning.
Garnish with cilantro, black pepper, and chili flakes and serve with rice.
