Indian-Spiced Eggplant and Cauliflower Stew

By cprzybyl

Nutritional Info (Per serving):
Calories: 198, Saturated Fat: 1g, Sodium: 605mg, Dietary Fiber: 8g, Total Fat: 6g, Carbs: 31g, Cholesterol: 0mg, Protein: 6g
Carb Choices: 1.5


Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

• 2 tablespoon curry powder, preferably hot Madras 1 teaspoon Garam Masala 1 teaspoon mustard seed 2 tablespoon oil, canola 1 large onion(s), sliced 2 clove(s) garlic, minced 1 teaspoon ginger, fresh, f

Preparation

Step 1

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.