Indian-Spiced Eggplant & Cauliflower Stew

By devogirl

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.

Ingredients

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

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.