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Indian-Spiced Eggplant and Cauliflower Stew

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1Indian-Spiced Eggplant and Cauliflower Stew Empty Indian-Spiced Eggplant and Cauliflower Stew on 29th December 2009, 1:19 pm

Indian-Spiced Eggplant and Cauliflower Stew Recipe

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

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

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, finely grated 3/4 teaspoon salt 1 pounds eggplant, cut into 1-inch chunks 3 cup(s) cauliflower, florets 15 ounce(s) tomatoes, diced 15 ounce(s) beans, garbanzo (chickpeas), rinsed 1/2 cup(s) water 1/2 cup(s) yogurt, fat-free plain, 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.

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