Indian-Spiced Eggplant & Cauliflower Stew

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Total Time
45mins
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.

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Ingredients

Nutrition

Directions

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