Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky

Cauliflower and eggplant curry

6 portions

2 tbsp ghee
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp curry powder
1 tsp salt

1 head cauliflower
2 potatoes

1/2 cup water
1 eggplant

1/2 cup dried green peas

1 tomato

1/2 large lemon

Soak peas in water overnight.

Cook peas for about 1 1/2 hours until tender, so that at the end little water remains.

In the meantime, separate florets from cauliflower and break them into about 2-3 centimeter pieces. Dice eggplant and potatoes into cubes about 1 centimeter in size.

Heat ghee in a skillet, add mustard seeds and cover with a lid. When seeds stop popping, reduce heat and add remaining spices, cauliflower, potatoes, and mix. Add 2 tablespoons of water and eggplant.

Cook on slow heat for about 40 minutes, adding 1 or 2 tablespoons of water as the mixture becomes too dry and mixing.

Add peas 5 minutes before the end of cooking. In the last minute add tomato chopped into small pieces. Switch off heat and add juice squeezed from lemon.


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