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    You are in: Home / Recipes / Indian-Spiced Eggplant & Cauliflower Stew Recipe
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    Indian-Spiced Eggplant & Cauliflower Stew

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a Dutch oven over medium heat.
    2. 2
      Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
    3. 3
      Transfer to a small bowl.
    4. 4
      Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
    5. 5
      Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
    6. 6
      Bring to a simmer.
    7. 7
      Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
    8. 8
      Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
    9. 9
      **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.

    Ratings & Reviews:

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    Nutritional Facts for Indian-Spiced Eggplant & Cauliflower Stew

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.3
     
    Calories from Fat 56
    28%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 675.4 mg
    28%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 9.0 g
    36%
    Sugars 6.8 g
    27%
    Protein 6.5 g
    13%

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