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Cauliflower and Eggplant Tikka Masala [Immersion Blender]

Curry typically takes a long time with many pieces of equipment, but this recipe sticks to one pot and one blending container. Let Vitamix do the prep so you can get your meal to the table quickly!

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , High Fiber , Mediterranean , Vegan , Vegetarian

Yield:

6 servings

Total Time:

1 Hour 20 Minutes 55 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

This is for the Immersion Blender only

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Ingredients

  • 2 Tablespoons (30 ml) extra virgin olive oil
  • 1 head (580 g) cauliflower, cut into florets (6 cups)
  • 1 medium (385 g) eggplant, peeled, cut into large cubes (4 cups)
  • 28 ounces (795 g) whole peeled tomatoes
  • 2 cups (480 ml) vegetable stock
  • 1 medium (225 g) yellow onion, peeled, quartered
  • 5 garlic cloves, peeled
  • 2 pieces (10 g) fresh ginger root, 1/4" slices
  • 1 piece (28 g) fresh turmeric, about 3 Tablespoons
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • ½ cup (120 ml) cashew yogurt
  • 1 lime, juiced
  • 1 bunch (15 g) fresh cilantro leaves, chopped

Directions

  1. In a large pot, heat the 2 Tablespoons of olive oil over medium-high heat. Add the cubed eggplant and cauliflower, sauté for 5 – 7 minutes until lightly cooked. Remove to a separate bowl.  
  2. Place the tomatoes, vegetable stock, onion, garlic, ginger, turmeric, and spices (cayenne, paprika, cumin seed, garam masala) into the large pot and bring to a boil, reduce the heat and simmer for 20 minutes.  
  3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved. Add the cauliflower and eggplant to the sauce. Cook an additional 30 minutes or until the mixture has reduce by 1/4.
  4. After the cooking time, reduce to medium-low heat and add cashew yogurt, lime juice, and cilantro. Simmer for an additional 15 minutes and serve over cooked chickpeas or steamed rice.

Chef's Notes

  • This dish is loaded not only with flavor, but with incredible nutrition thanks to the wide variety of plants, herbs and spices used.  Cauliflower, a member of the cruciferous vegetable family, is loaded with fiber and a surprising source of vitamin C.  And, interestingly, canned tomatoes are  a good source of vitamins A, C, and E, as well as minerals like potassium and folate. In addition, canned tomatoes provide lycopene, a natural plant compound that provides numerous health benefits and gives tomatoes their gorgeous hue.Using the stainless steel container for this recipe means that there won't be the slightest staining from items like turmeric, and cumin seeds won't mar the sides of the container. Blending these whole roots, spices, and seasonings down makes for a great sauce and addition to any quick-cooked meal.