Indian-Spiced Eggplant & Cauliflower Stew
Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
2 tablespoon curry powder, preferably hot Madras (see Note)
1 teaspoon garam masala, (see Tip)
1 teaspoon mustard seeds
2 tablespoon canola oil
1 large onion, sliced
1 teaspoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce c diced tomatoes
1 15-ounce c chickpeas, rinsed
1/2 cup water
1/2 cup nonfat plain yogurt, (optional)
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 reserved 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 a dollop of yogurt, if desired.
Note: Hot Madras curry powder adds a pleasant level of heat. Substitute regular curry powder for a milder flavor.
Tip: Garam masala is a flavorful, fragrant blend of dry-roasted ground spices.