Spicy eggplant and tomato curry with saffron rice
Spicy eggplant and tomato curry with saffron rice
2015-07-28 20:59:22
Serves 5
A super tasty filling meal, saffron improves the taste of the cauli rice no end. Looking for an Indian style hit, give it a go !
Ingredients
- 1 medium head of cauliflower (approximately 8 cups riced)
- 1 tbsp coconut oil
- ½ brown onion, finely diced
- 3-4 garlic cloves, minced
- 2 garlic cloves chopped
- 1 tsp saffron threads
- 2 tbsp chicken or vegetable broth
- 1 large eggplant (aubergine)
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil or ghee
- 3 cloves garlic, finely chopped
- 1 tablespoon finely grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- a good pinch ground cinnamon
- 3 large tomatoes, cores removed and finely diced
- 2-4 tablespoons water
- the juice of 1/2 lemon
- coriander (cilantro) leave, to serve
Instructions
- You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
- Crumble the saffron threads into a small bowl with the broth, stir and set aside.
- Melt the ghee or coconut oil in a large pan over medium heat. Once the pan is hot, add the onion to the pan and sauté until soft, about 4-5 minutes. Add the minced garlic to the pan and sauté until fragrant, about 30 seconds. Add the cauliflower rice to the pan, and sauté for 8-10 minutes, or until the rice is cooked to your liking. Add the saffron/broth mixture to the pan and stir well.
- Chop the top off the eggplant, then dice into 1cm pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 minutes. Meanwhile get all the ingredients ready for the curry (chopping garlic, grating ginger etc).
- Squeeze as much liquid from the eggplant as you can (discard liquid). Heat a large frying pan over medium heat. Add olive oil/ghee, then the eggplant. Cook for 4-5 minutes, stirring often until golden and tender. Add the chopped garlic and ginger and cook whilst stirring for 30 seconds, add the spices and cook 20 seconds or so until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have collapsed and formed a lovely thick sauce and the eggplant is meltingly soft. Taste and adjust seasoning and add lemon juice. Serve curry scattered with coriander (cilantro) leaves
Notes
- If you want the rice "yellower", leave saffron soaking for longer or add more saffron. Both the rice and curry freeze well.
Adapted from Living, Loving Paleo
Adapted from Living, Loving Paleo
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