Cauliflower And Eggplant Masala
15m prep 30m cook 45m ready
A creamy, tomato-based masala with tender cauliflower and eggplant, flavored with garam masala and turmeric. Serve with naan for a comforting vegetarian meal.
Ingredients
- 29.6 ml high-heat oil, such as canola or safflower
- 1 small yellow onion thinly sliced
- 3 medium cloves garlic minced
- 29.6 ml tomato paste
- 14.8 ml garam masala
- 9.86 ml minced peeled fresh ginger
- 2.46 ml ground turmeric
- 1 small head cauliflower (about 1 pound) cut into 1-inch florets
- 1 medium eggplant (about ½ pound) cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tomato sauce
- 237 ml vegetable broth or water
- 237 ml frozen peas thawed
- 118 ml heavy cream or full-fat unsweetened coconut milk
- 59.1 ml fresh cilantro chopped
- Freshly squeezed lemon juice
- Naan bread
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 227 mg
- Iron: 4.52 mg
- Magnesium: 69.1 mg
- Phosphorus: 242 mg
- Potassium: 998 mg
- Zinc: 1.79 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml high-heat oil, such as canola or safflower
- 29.6 ml tomato paste
- 14.8 ml garam masala
- 9.86 ml minced peeled fresh ginger
- 2.46 ml ground turmeric
- Kosher salt and freshly ground black pepper
- 1 tomato sauce
- 237 ml vegetable broth or water
- 118 ml heavy cream or full-fat unsweetened coconut milk
- Freshly squeezed lemon juice
- Naan bread
Prepare
- 1 small yellow onion, thinly sliced
- Mince 3 medium cloves garlic
- 1 small head cauliflower (about 1 pound), cut into 1-inch florets
- 1 medium eggplant (about ½ pound), cut into 1-inch cubes
- Thaw 237 ml frozen peas
- Chop 59.1 ml fresh cilantro
Let's Cook
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Step 1.
Heat 2 tablespoons of high-heat oil (such as canola or safflower) in a 10-inch skillet over medium heat. Add the thinly sliced small yellow onion and cook until soft, about 5 minutes, stirring occasionally.
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Step 2.
Stir in the minced garlic, tomato paste, garam masala, minced ginger, and ground turmeric. Cook until fragrant, about 1 minute, stirring constantly to prevent burning.
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Step 3.
Add the cauliflower florets and eggplant cubes to the skillet, tossing to coat with the spice mixture. Season with kosher salt and freshly ground black pepper to taste.
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Step 4.
Pour in the tomato sauce and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cover and cook, stirring often, until the cauliflower and eggplant are tender, about 20 minutes.
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Step 5.
Stir in the thawed frozen peas, heavy cream (or full-fat unsweetened coconut milk), and chopped fresh cilantro. Cook until heated through, about 5 minutes.
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Step 6.
Season the masala with freshly squeezed lemon juice, salt, and pepper to taste. Serve with naan bread for dipping.
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