Prep 15 mins
Cook 30 mins
Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat.
- 2 tablespoons curry powder, preferably hot Madras
- 1 teaspoon garam masala
- 1 teaspoon mustard seeds
- 2 tablespoons canola oil
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 3⁄4 teaspoon salt
- 1 lb eggplant, cut into 1-inch chunks
- 3 cups cauliflower florets
- 15 ounces can diced tomatoes
- 15 ounces can chickpeas, rinsed
- 1⁄2 cup water
- 1⁄2 cup nonfat plain yogurt (optional)
- Heat a Dutch oven over medium heat.
- Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
- Transfer to a small bowl.
- Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
- Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
- Bring to a simmer.
- Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
- Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
- **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.