EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE

Eggplant Curry with Turmeric Cauliflower Rice image

Provided by Donal Skehan

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
One 2 1/2-centimeter (1-inch) piece of ginger, peeled and grated
3 eggplants, cubed
2 teaspoons nigella seeds or black mustard seeds
2 teaspoons garam masala
One 400-gram (14-ounce) can chopped tomatoes
200 grams (7 ounces) plain yogurt, plus extra to serve
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon ground turmeric
800 grams (1 pound 12 ounces) riced cauliflower

Steps:

Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt

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