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One-Pot Cauliflower and Eggplant Masala
Warm, sweet notes of garam masala wrap around tender cauliflower and eggplant in this rich, tomato-based curry. You'll love how the spices build a deep flavor profile without overwhelming heat. It's a comforting vegetarian main that tastes even better the next day once the ingredients have time to mingle. A final splash of heavy cream or coconut milk gives the sauce a luxurious, silky finish you won't be able to resist.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 tablespoons high-heat oil, such as canola or safflower
- 1 small yellow onion, thinly sliced
- 3 medium cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons minced peeled fresh ginger ½ teaspoon ground turmeric
- 1 small head cauliflower (about 1 pound), cut into 1-inch florets
- 1 medium eggplant (about ½ pound), cut into 1-inch cubes
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable broth or water
- 1 cup frozen peas, thawed
- ½ cup heavy cream or full-fat unsweetened coconut milk
- ¼ cup chopped fresh cilantro
Instructions
- 1Warm the oil in a 10-inch skillet over medium heat. Toss in the sliced onions and cook for about 5 minutes until they soften. Mix in the minced garlic, tomato paste, garam masala, ginger, and turmeric, cooking for 1 minute until the spices smell fragrant. Blooming the spices in oil unlocks their full flavor.
- 2Drop the cauliflower florets and eggplant cubes into the skillet, tossing well to coat the vegetables in the spice mixture. Season with salt and pepper to your liking, then pour in the tomato sauce and vegetable broth.
- 3Bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Cover the skillet and cook for about 20 minutes, stirring frequently, until the cauliflower and eggplant become tender. Stirring prevents the thick tomato base from scorching on the bottom of the pan.
- 4Fold in the thawed peas, heavy cream, and chopped cilantro, letting the mixture heat through for about 5 minutes. Adjust the seasoning with salt and pepper before taking the skillet off the heat.
Notes
- Vegan swap: Substitute full-fat unsweetened coconut milk for the heavy cream.
- Protein boost: Add cubed paneer or firm tofu when mixing in the peas.
- Serving: Pair with fresh warm naan bread for dipping into the rich tomato sauce.
- Make ahead: This dish develops deeper flavors overnight and makes excellent leftovers.
Recipe Details
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