Ingredients and Weight:
- Cauliflower (1 head, 1 pound)
- Eggplant (1 pound)
- Olive oil (2 tablespoons)
- Curry powder (2 teaspoons)
- Ground cumin (1 teaspoon)
- Garlic (1 clove, minced)
- Ginger (1 tablespoon, minced)
- Tomato sauce (1 can, 14.5 ounces)
- Vegetable broth (1 cup)
- Coconut milk (1 cup)
- Lime juice (1 tablespoon)
- Cilantro (1/4 cup, chopped)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut cauliflower into florets, and cut eggplant into 1-inch cubes.
- In a large bowl, toss cauliflower and eggplant with olive oil, curry powder, cumin, garlic, and ginger.
- Spread vegetables on a baking sheet and roast for 25-30 minutes.
- In a saucepan, combine tomato sauce, vegetable broth, coconut milk, and lime juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add roasted vegetables to the saucepan and cook for an additional 10-15 minutes, until vegetables are tender and sauce has thickened.
- Garnish with cilantro before serving.
Nutritional Information:
- Calories: 250 per serving
- Protein: 10g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 5g
Dish Characteristics:
- Savory, warm, and comforting
- Mildly spiced, suitable for American taste
- Rich in curry and cumin flavors
- Perfect for a main course or side dish
- Easily prepared and customizable
User Comments:
- "This dish is absolutely delicious! The curry and cumin flavors blend perfectly with the cauliflower and eggplant."
- "I love the roasted vegetables. They add a nice smoky flavor to the sauce."
- "This is a great dish for a cold winter night. It's hearty and filling."
Special Precautions and Tips:
- For a spicier dish, add more curry powder or cumin to taste.
- Use a variety of vegetables, such as carrots, bell peppers, or zucchini.
- Serve with rice or bread for a complete meal.
