Sometimes when I am poking around the internet or my cookbooks for a recipe, I get totally put off by one that has a looooooong list of ingredients. My first thought is "ugh, I couldn't be bothered to read through the list and see what I'll need."
Then I think, "eh, I probably won't have everything so I'll have to find a new recipe anyway."
"Might as well just skip this one and keep on reading."
But every once in awhile I will come across a recipe that defies the odds and makes it past the first glance - regardless of the list of ingredients.
Eggplant Cauliflower Curry.
First it had me at cauliflower. (On a side note, have you ever seen cauliflower growing on a plant? It's so fun to see that head of cauliflower, like a flower, but not. Kinda. AND it's low in fat, low in carbs, but a great source of fiber and Vitamin C. Hello nutritionally dense vegetable!)
Then the recipe had me at curry. Moving on, I'm not really sure I have any particular passions or emotions around eggplant other than I love the fact that it's purple.
But I do love me some cauliflower. And curry. So I was hooked. And as I ran my eye down the list of ingredients, I kept hearing myself saying "Have that." "Yup, have that too." "And have that as well." There were just a few ingredients that I didn't have, but weren't an issue to get.
So I did and was totally rewarded with a dee-lish dish! I hope that you too will overlook the long ingredient list and instead think about the yummy dish that awaits you.
Eggplant Cauliflower Curry courtesy of Deepak Chopra Ingredients 1 tsp + 1 tsp of olive oil 1 tbl Bragg's Liquid Amino or tamari 2 tbl apple juice 1 tbl curry powder 1 tbl dill weed 3 c eggplant, cut into small cubes 3 c cauliflower florets, rinsed 1 c chopped leeks or onions 2 tsp ginger, freshly chopped 1 tbl Bragg's Liquid Amino or tamari 1/4 c veggie stock 2 tsp ground cumin 1/4 c apricot jam or homemade fruit chutney 2 tsp coriander 2 tsp garam masala 2 tsp lemon juice 1/2 c coconut milk 1 c soymilk 1/4 c of cilantro, chopped
Preparation 1. Preheat oven to 350. Whisk together, 1 tsp oil, aminos, apple juice, curry powder and dill. Add eggplant and toss until covered.
2. Lay eggplant cubes onto roasting sheet and roast for 20 mins. Remove from oven and cool.
3. Boil big pot of water, add cauliflower and blanch for 5 minutes. Drain and set aside to cool.
4. Heat remaining oil in stock pot. Add leeks, ginger, aminos, veggie stock, cumin, chutney, coriander and garam masala. Reduce heat and simmer for 5 mins.
5. Then add lemon juice, coconut milk, soymilk + cilantro. Add eggplant and cauliflower and continue to simmer. If mixture gets dry, add more veggie stock. Garnish with toasted (or regular) coconut flakes + cashews. Serve over a bed of rice if desired.