NOW READING

Cauliflower, Eggplant, Chickpeas and Pumpkin Seed Stir Fry

Cauliflower Eggplant and Chickpeas

Cauliflower, Eggplant, Chickpeas and Pumpkin Seed Stir Fry

February 6, 2018
BY:

Cauliflower Eggplant and Chickpeas

 

This dish is certainly one of my vegan favorites for the variety, the amount of nutrition, and the deep flavors from combining some of my favorite herbs and spices.  It is a quick stir fry of diced cauliflower, eggplant, chickpeas, pumpkin seeds, and shredded coconut.  The stir fry is flavored with cumin powder, cinnamon powder, coconut oil, garlic, toasted sesame seeds and sea salt.  Bulgar was a nice addition and had a delicious texture replacing the carbs nicely.  I premarinated a large batch of sliced beets so that I may have pickled veggies handy.  The fresh tahini chutney was blended with mint leaves, lime, small green chilis, garlic, toasted sesame seeds, and sea salt.  Yes, it can be weary to try to make all at once.  I would recommend perhaps preparing this recipe in 3 parts so that for meal prep you may have extra for future meals.  It sounds like a lot but it’s easy as long as it’s done in segments.  The recipes also cater to my taste buds so be flexible with seasoning and ingredients and adjust to your own preferences.

My favorite way of eating is to add a ton of spices with good foods. By enhancing flavors it keeps me wanting more of the good stuff.  I honestly don’t like cauliflower yet when I prepared this cauliflower dish with cumin powder, cinnamon powder and lots of shredded coconut flakes, this recipe was heavenly delicious!

Cauliflower, Eggplant and Chickpeas with Bulgar

Pairing the right foods together is a big part of tasty cooking and a big part of managing our nutritional intake.  If it doesn’t taste good, I am speaking for myself mostly, I prefer not to eat it.  Studies have shown that you can actually create stress in the body by trying to eat foods that you don’t like or seem tasteless.  And the whole intention of tasty food is, essentially, to make you feel good.  Taste takes precedence over what’s good for us.  Shifting into a plant-based diet is gradual and may happen quite naturally.  You begin to feel good and then move into feeling great!

Nevertheless, if you’re not into a vegan or vegetarian lifestyle, go for  a balanced diet and add plenty of herbs and spices. You would be surprised the amount of extra nutritional intake through these gems.  I enjoy cooking but it’s really all about tasty foods to feel good inside and out.  Hope you enjoy this recipe! Cheers!

Total Time:  45  Minutes       Prep Time:    30 Minutes       Cooking Time:   15 Minutes    Serves:  4 People

Let’s first get the stir fry goods diced and ready for cooking.  Dice up the eggplant, cauliflower, and garlic.  In a frying pan, heat up the coconut oil and add first the garlic and eggplant. Allow it to cook for 8 minutes on high heat.  Once the eggplant is nicely cooked, add the rest of the ingredients like cauliflower, pumpkin seeds, chick peas, sesame seeds, shredded coconut, sea salt, cumin powder, and cinnamon powder.

Bulgar:  Cooked similarly to regular rice, add water into a sauce pan bring it to a boil and add the bulgar grain.  Allow it to cook for 5-7 minutes on simmer until the water is completely absorbed.

Marinated beets:  shred the beets and soak them in organic apple cider vinegar, mustard seeds (optional) , little water and sea salt.  Let it soak for at least 15 minutes.

Mint tahini chutney:  In a food processor add fresh mint leaves, toasted sesame seeds, lime, chili (optional), sea salt, and garlic.  Blend thoroughly.

Ingredients:

Stir fry:

1/2 large eggplant diced

1/2 cauliflower diced

4 cloves of garlic diced

1 cup pumpkin seeds

1 can of organic chickpeas

1 cup of shredded coconut

1 tablespoon of cumin powder

1 tablespoon of cinnamon

1 squeeze of lime

1 tablespoon of sea salt (or to your tastebuds)

Bulgar:

2 cups of bulgar

3 1/2 cups of water

Marinated Beets:

3 large beets peeled and shredded

1 cup of water

1 cup of organic apple cider vinegar

1 tablespoon of sea salt

1 teaspoon of mustard seeds

Mint tahini chutney:

2 whole bunches of mint leaves

3 tablespoons of toasted sesame seeds

2 cloves of garlic (optional)

1 teaspoon of sea salt

1 whole lime squeeze

2 small green chilis (optional)

Enjoy! For other healthy recipes go to the all-recipes page for easy recipes or click below if you want to learn more about cooking with Masterclass.  This post contains an affiliate link.


Cauliflower, Chickpeas and Pumpkin Seed Stir Fry with Bulgar and Marinated Beets
 
Prep time
Cook time
Total time
 
A delicious stir fry of diced cauliflower, eggplant, chickpeas, and pumpkin seeds in shredded coconut, cumin powder and cinnamon. This dish is a 3 part recipe.
Author:
Recipe type: Lunch
Cuisine: Vegetarian
Serves: 4
Ingredients
  • Stir fry:
  • ½ large eggplant diced
  • ½ cauliflower diced
  • 4 cloves of garlic diced
  • 1 cup pumpkin seeds
  • 1 can of organic chickpeas
  • 1 cup of shredded coconut
  • 1 tablespoon of cumin powder
  • 1 tablespoon of cinnamon
  • 1 squeeze of lime
  • 1 tablespoon of sea salt (or to your tastebuds)
  • Bulgar:
  • 2 cups of bulgar
  • 3½ cups of water
  • Marinated Beets:
  • 3 large beets peeled and shredded
  • 1 cup of water
  • 1 cup of organic apple cider vinegar
  • 1 tablespoon of sea salt
  • 1 teaspoon of mustard seeds
  • Mint tahini chutney:
  • 2 whole bunches of mint leaves
  • 3 tablespoons of toasted sesame seeds
  • 2 cloves of garlic (optional)
  • 1 teaspoon of sea salt
  • 1 whole lime squeeze
  • 2 small green chilis (optional)
Instructions
  1. Let's first get the stir fry goods diced and ready for cooking. Dice up the eggplant, cauliflower, and garlic. In a frying pan, heat up the coconut oil and add first the garlic and eggplant. Allow it to cook for 8 minutes on high heat. Once the eggplant is nicely cooked, add the rest of the ingredients like cauliflower, pumpkin seeds, chick peas, sesame seeds, shredded coconut, sea salt, cumin powder, and cinnamon powder.
  2. Bulgar: Cooked similarly to regular rice, add water into a sauce pan bring it to a boil and add the bulgar grain. Allow it to cook for 5-7 minutes on simmer until the water is completely absorbed.
  3. Marinated beets: shred the beets and soak them in organic apple cider vinegar, mustard seeds (optional) , little water and sea salt. Let it soak for at least 15 minutes.
  4. Mint tahini chutney: In a food processor add fresh mint leaves, toasted sesame seeds, lime, chili (optional), sea salt, and garlic. Blend thoroughly.

 

 

You Might Also Like

Leave a Reply

Rate this recipe:  

Top