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

2 cloves garlic, minced

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)


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 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.