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Indian-Spiced Eggplant and Cauliflower Stew

  • 6servings
  • 40minutes
  • 198calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) curry powder , preferably hot Madras

  2. 1 teaspoon(s) garam masala (see Tips & Techniques)

  3. 1 teaspoon(s) mustard seeds

  4. 2 tablespoon(s) canola oil

  5. 1 large onion , sliced

  6. 2 clove(s) garlic , minced

  7. 1 teaspoon(s) finely grated fresh ginger

  8. 3/4 teaspoon(s) salt

  9. 1 1-pound eggplant , cut into 1-inch chunks

  10. 3 cup(s) cauliflower florets

  11. 1 can(s) diced tomatoes

  12. 1 can(s) chickpeas , rinsed

  13. 1/2 cup(s) water

  14. 1/2 cup(s) nonfat plain yogurt

Instructions Jump to Ingredients ↑

  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.

  2. 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 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.

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