4 Servings 35 min Cook
16 Oz Ground Beef
1 Large Onions
3 Small Zucchini
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
5 Cloves, minced Garlic
1 Tsp Curry Powder
1 Tsp Turmeric
1 Tsp Salt
1 Tsp Pepperr
2/3 Cup Water
1 Head small (4" dia.) Cauliflower
1 Small Onions
1 Tsp Salt
1 Tsp Pepper
In a 3 quart cast iron pan over medium-high heat, add the meat and cook until almost browned.
Add the onion and continue to cook until meat is browned and onions are soft.
Reduce the heat to medium then arrange the sliced zucchini in a layer over the browned meat in the pan followed by a layer of sliced eggplant.
Top off the eggplant with the minced garlic, curry powder, turmeric, salt, and black pepper.
Pour the water on top, making sure to moisten all the spices.
Cover and bring to a boil.
Simmer for 30 minutes.
Meanwhile, start the cauliflower rice.
In a 10.
25-inch cast iron skillet over medium heat, add a tablespoon of onions along with about 2 cups of shredded cauliflower.
Season with sea salt and black pepper and stir to combine.
Continue to stir until browned.
Transfer mixture to a serving bowl, grab another scoop of onion, shredded cauliflower, sea salt and black pepper and repeat until all ingredients are used up or you run out of onion.
(Use remaining shredded cauliflower for another meal; store in the fridge.
Stir eggplant stew to combine ingredients.
Serve eggplant stew over cauliflower rice, seasoned with salt and pepper to taste.