Indian-Spiced Eggplant & Cauliflower Stew

Ingredients

• 2 tablespoons curry powder, preferably hot Madras
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 2 tablespoons canola oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 3/4 teaspoon salt
• 1 lb eggplant, cut into 1-inch chunks
• 3 cups cauliflower florets
• 15 ounces can diced tomatoes
• 15 ounces can chickpeas, rinsed
• 1/2 cup water
• 1/2 cup nonfat plain yogurt (optional)

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.