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Cumin Cauliflower Rice and Creamy Aubergine
Cumin Cauliflower Rice and Creamy Aubergine - More veggie goodness in the way of my favourite vegetable in a creamy sauce and a lighter alternative to jeera rice.
5
from 1 vote
Print Recipe
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course
Dinner
Cuisine
Indian
Servings
4
Ingredients
1x
2x
3x
Creamy Aubergine Curry
4
tbsp
Oil
1
large
Aubergines
Cut into 3/4 inch cubes
1
tsp
Cumin Seeds
1
tbsp
Ghee
5
cloves
Garlic
crushed or chopped finely
2
large
Onions
chopped finely
1
tbsp
Kasoori Methi
40
g
Fresh Dill
chopped
2
Green Chilles
finely chopped
2
Vine Tomatoes
chopped
2
tsp
Coriander Powder
1
tsp
Turmeric Powder
Salt
240
g
Coconut Cream
Cumin Cauliflower Rice
1
medium
Cauliflower
chopped and grated/blended till rice like size
1
tbsp
Oil
1
tsp
Ghee
1
tsp
Cumin Seeds
2
dried
Kashmiri Chillies
broken
1
clove
Garlic
finely sliced
1/2 - 1
tsp
Salt
Instructions
Creamy Aubergine Curry
Heat the oil in a large pan add add the cumin seeds and aubergine. Shallow fry until par cooked. Around 15 minutes.
In the same pan, odd the ghee and the garlic. Brown for 2 minutes before stirring in the onions. Cook the onions for 10 minutes or until golden brown.
Now add the kasoori methi, green chillies, tomatoes, dill. Cook for 2 - 3 minutes on medium high heat.
Stir in the Coriander Powder, Turmeric Powder and Salt.
When the oil begins to separate from the mixture (around 10 minutes), add the coconut cream and cook on low for 3 - 4 minutes.
Add the aubergines and cook for 5 minutes on low heat, stirring occasionally.
Cauliflower Rice
Heat the oil in a large pot. then
add the
ghee. Add the cumin seeds and chillies. Stir for 30 seconds before adding the
garlic and salt.
Stir in the cauli rice and stir-fry for about 3-4 minutes over a medium heat.
Notes
The oil may seem excessive. However once the aubergines are done cooking, they release that oil back into the pan and it can be removed.
Tried this recipe?
Let us know
how it was!