Indian-Spiced Eggplant & Cauliflower Stew

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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