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. Source: EatingWell Magazine, September/October 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Note: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder flavor.

Tip: Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

Nutrition Facts

199 calories; 6.3 g total fat; 597 mg sodium. 31.6 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (42)

Read More Reviews
42 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/10/2019
I loved this recipe but I also roasted the veggies as suggested. Also I didn't really follow the sizes for the ingredient suggestions. I usually never do with any recipe though unless it's a baking recipe. I adjust to my tastes like anyone else. I added a little more of everything so it was flavorful for me. I've already made it twice so it will be added to the rotation. Read More
Rating: 5 stars
03/23/2018
I roasted the eggplant and cauliflower as suggested by another tester. I will definitely make this again. Very flavorful and delicious. My husband usually does the cooking and he loved it. Thank you for this recipe Read More
Rating: 5 stars
03/04/2018
This is one I have made over and over. Serve over rice. Read More
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Rating: 5 stars
12/11/2017
I used avocado oil instead of canola oil and Italian stewed tomatoes. It turned out perfect! Season to taste and you'll be fine! I will make this again! Read More
Rating: 5 stars
04/26/2017
I didn't have everything so here is what I used: 1 Tsp of ground ginger 1 Tsp of Herbes de provence 1 Tsp of Cumin 1 Tsp of ground mustard 2 Tbsp of crushed garlic 1 can of Basil Garlic & Oregano Diced Tomatoes Low Sodium 2 cups of cauliflower crumbles 1 Tsp of Salt I thought it came out great. I can't compare it to an actual Indian meal but it is what it is and I would make it again. Read More
Rating: 2 stars
12/31/2016
This recipe turned out very bland. I wouldn't make it again. Read More
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Rating: 5 stars
12/29/2016
It turned out great happy will definately make it again Read More
Rating: 5 stars
08/15/2016
I made this using all of the ingredients stated. However I roasted the cauliflower and eggplant in the oven while the "stew" part simmered. I started those first seasoned with salt pepper and tumeric. Drizzled with olive oil and roasted for probably 20 minutes. I added them at the end when the tomato and chickpeas were cooked down. The result was flavorful and thick and didn't even need to be served over a grain. We just ate a big bowl of the stew itself! This way we had great textural contrast and none of the flavors got watered down. Well worth the extra work! Read More
Rating: 4 stars
11/19/2015
I have a question? I have not tried this but to me it looks delicious. Like I said I have a question. Both my husband and I love Indian food. The problem is my husband does not like eggplant. I was wondering if this could work using okra instead of the eggplant so that we could both enjoy it. Read More
Rating: 2 stars
06/14/2015
Edible but disappointing I had this dish at an Indian restaurant and loved it so I wanted to recreate at home. After buying a beautiful eggplant at the local market I was excited to give this recipe a try. However this did not come out as good as I was hoping. Very bland needed much longer cooking time than stated (not a big deal just a note) and the eggplant was a bit bitter. On the plus side it was a very easy and healthy dish. I Pros: Healthy Easy Cons: Bland Read More
Rating: 4 stars
08/31/2014
Delicious! I made this for dinner tonight; it was absolutely delicious quick and easy to make. Pros: Super easy Cons: none Read More
Rating: 4 stars
08/07/2014
Excellent recipe with healthy ingredients! We had a jar of Simmer Sauce Tikka Masala so I used it rather than using my own spices. The results were terrific and it was really easy....served over rice. I increased the amounts of ginger and garlic and added half of a hot yellow pepper based on other reviewers' comments. My husband asked me to save the recipe... that's pretty high praise! Pros: Healthy tasty and satisfying. Cons: I can't think of a one! Read More
Rating: 5 stars
07/02/2014
SO flavorful! I substituted yellow squash and zucchini for the eggplant and added some cayenne pepper coriander cumin and ground pepper. I also added a bit more water to make it a little more stewy. I absolutely love this dish it is going in my permanent recipe book. Pros: Flavorful Cons: None! Read More
Rating: 3 stars
10/08/2013
Used 3 times the garam masala added tblspn siracha and cooked it a long time at low heat after initial boil. Also added ckn broth as it seemed bland after 20 minutes. I suspect a pungent pepper like a green pepper would enhance the overall flavor. Oh and it seemed to demand salt-just didn't have that hearty flavor without more salt and ckn broth. Probably killed any healthy aspect but tastes pretty good. Pros: Easy as all get out Cons: Balance is off. Read More
Rating: 5 stars
05/21/2013
Great Indian Dish on the Cheap Made this the other day and loved it. Accompanied with rice this makes a tasty low fat economically priced meal. Using mostly organic ingredients it cost me between three and four dollars per meal (I had a couple days worth of leftovers). The only adjustment I made was adding almond milk instead of yogurt. I will definitely be making this again in the future. Read More
Rating: 1 stars
04/16/2013
Looks great but tasted... well it didn't taste at all. I really wanted to like this recipe. My husband and I cook Indian dishes quite often and this sounded like a quick easy dinner fix - especially since we had everything readily available. That said I'm not sure what happened between prep cooking and completion of the dish because when my husband and I finally tasted it there was no flavor at all. Here's what we did different: we substituted veggie broth for the water. In most recipes this substitution adds a little boost to the dish - yet there was no boost. When we tasted the final product before plating we just looked at each other deadpan. It definitely needed more salt than was called for in the recipe so we added some. Did it help? No. Next we added more hot curry powder then more plain curry powder then a little extra garam masala then a sprinkle of asafetida then a squeeze of lime... all of this to no avail. On a positive note the nutmeg did bring some flavor out of this dish but not enough for us to have more than a few bites and resolve not to save the leftovers. Sorry folks this was not a winner for my husband or myself. However upon discussion we think it would be a great recipe for those of you who prefer eating on a basis of nutritional value versus pleasure. Unfortunately my household calls for a little more kick and yum than this recipe delivered. Good luck! Pros: Had all the ingredients and it sounded del Read More
Rating: 5 stars
07/29/2012
Love this recipe! A new Favorite! I will make this recipe often and for friends. I'm not sure if my madras curry powder was hot or mild but it was Delicious. Great tip to toast spices very tasty and my house smells Soooo Good. I did add a teaspoon of tumeric cumin and black pepper as I love these spices. I also added twice the tomatoes. Thanks for the great dish!!! Pros: Healthy tasty spices Read More
Rating: 5 stars
07/14/2012
Delicious! I added cumin and a little bit of coconut milk instead of yoghurt. I will do the same next time. Read More
Rating: 5 stars
05/07/2012
Loved it! This dish was deeeelish! I didn't alter the recipe much but I did add twice as many tomatoes some chopped baby potatoes and cashew cream (adds a nice rich creamy texture while still keeping the dish vegan) instead of yoghurt. I also cooked it a lot longer than the recommended time on low heat to really pull out the flavors and soften the veggies. I will definitely be making this dish again! Pros: Tasty filling healthy and low calorie Read More
Rating: 5 stars
03/14/2012
Had my doubts but this was amazing. This was delicious. I don't even like eggplant but I cannot stop eating this! I'm making it again tomorrow. I did everything exactly as the recipe said except I used mild curry since I don't like really spicy food. I also used a 28 oz. can of tomatoes because when I got to the bring to a simmer part there didn't seem to be a whole lot of liquid to bring to a simmer. I shouldn't have worried. It gets more liquid as it cooks. I did cook longer than called for though because my cauliflower was too crisp after the 20 mins. amazing! Ate it by itself to save calories and it was very filling. Highly recommended! Pros: Delicious healthy Read More
Rating: 4 stars
10/31/2011
Wow I followed this recipe completely and was not pleased at all. I suggest using chicken broth and omitting some of the veggies(chick peas also was not pleased with the eggplant to be honest). The aroma of the stew was the best part of the meal though. The spices were good as well but overall to me this recipe was a fail. Read More
Rating: 4 stars
10/31/2011
I found something missing in terms of the "mouth feel". I expected a smoothness that was missing. Maybe I'll try chicken broth the next time. Nancy Plainfield VT Read More
Rating: 4 stars
10/31/2011
i was looking forward to this dish. although i like it- i don't love it. i used chicken broth instead of water (always a plus!) but i think i added too much broth so the consistency isn't "stewy" it's more "soupy". also not enough spice. i don't mean heat spice i mean flavor spice. i think i'll try it one more time and be mindful how much liquid and spice i use... brandi Upper Marlboro MA Read More
Rating: 4 stars
10/31/2011
This was so very good. I added a bit of chicken broth since it was too thick. The end result was wonderful my husband who was iffy about it loved it and had two helpings. Will make it again. Nan Wilbraham MA Read More
Rating: 4 stars
10/31/2011
I made some changes because I didn't have all ingredients on hand. Instead of mustard seeds or fresh ginger I added 2 good shakes of mustard powder and powdered ginger. I omitted the chickpeas. I added about 2 C. of fresh broccoli florets. Veggies were tender in 20 mins. Served over whole wheat rice pilaf (Near East brand). Delicious. Cheryl St. Helena Island SC Read More
Rating: 4 stars
10/31/2011
What is the difference between curry powder and garam masala? virgomatic Read More
Rating: 4 stars
10/31/2011
I've made it a couple of times & love it. I cut down on the spices a little because I can't eat real spicy food. Carolyn R Los Angeles CA Read More
Rating: 4 stars
10/31/2011
This recipe was too spicey for my taste. Spice should enhance the flavor of the vegetables not overwhelm them. Susan Frost Gainesville FL Read More
Rating: 4 stars
10/31/2011
This was wonderful. The vegetables turned out great and the spices were just right. Rachel Read More
Rating: 4 stars
10/31/2011
I really enjoyed this! Very spicy! I cooked it for only the suggested 20 minutes and the cauliflower and eggplant had perfect texture. The leftovers are great to pack up for lunch during the week. Anonymous Bedford MA Read More
Rating: 4 stars
10/31/2011
Hot and spiceeeee!! Yummy Anonymous Charlotte NC Read More
Rating: 4 stars
10/31/2011
Observing the texture of the eggplant and cauliflower I ended up simmering the vegetables an additional 20 minutes. The result was excellent. Had I decided that the dish was ready after 20 minutes of simmering it probably would have struggled for an "ok" rating. Anonymous Bowie MD Read More
Rating: 4 stars
10/30/2011
I beg to differ. I thought is was great. I did not add the chickpeas and used water instead of broth. Found it to be delicious. Adding the chickpeas could only make it more stew like and delicious. Try it!! Read More
Rating: 4 stars
10/30/2011
My husband doesn't particularly like eggplant or cauliflower but he loved it. I couldn't get my 20 yr old son to stop eating it! I reduced the salt to 1/2 tsp because our canned tomatoes have plenty. The dollop of fat free yogurt was perfect! Read More
Rating: 4 stars
10/30/2011
This recipe was soooo good but just a little too spicy. My recommendation would be to use half the amount of spicy curry powder and substitute the other half with regular curry powder. Otherwise the flavor was amazing. Read More
Rating: 4 stars
10/30/2011
I'm confused about the cooking process..first you heat the spices in the dutch pot then you transfer them in a bowl? Once your ready to cook do you still use the same steam pot but you don't cover the lid? I just want to know what pot or pan you can use for this receipe.? please help!!! Read More
Rating: 4 stars
10/30/2011
This recipe was delicious with this sauce you can add any vegetables that you want. The cooking time took longer than expected and the dish was better the next day but it was probably b/c i tried to eat it too soon after I made it without letting it sit very long. I added some sugar but that was just a preference. Next time I am going to try it with chicken potatoes and broccoli just to see how it turns out! Read More
Rating: 4 stars
10/30/2011
My e3specially likes this recipe. It is verful and delicious and she can eat all she wants because it is so lo-cal. We make it without Yogurg because she is lactose intolerant. Read More
Rating: 4 stars
10/29/2011
This was great after looking at the reviews I did make some tweaking to spice it up and give it flavor. To the spice seasoning I added some Tumeric cumin chili powder and black pepper. I also added fresh spinach yummy. My kids thought it was great. Will definitely make again. I think it will be better after it marries as well. Read More
Rating: 5 stars
10/29/2011
Delicious I added another can of tomatoes to this recipe and it came out amazing! My mom said it tasted restaurant quality! Read More
Rating: 5 stars
10/29/2011
Excellent! All loved it! I cut the spices a bit for the family & it was spicy enough but if I made again just for me I would go with the suggested amounts. I didn't measure eggplant or cauliflower but simply used a med/large eggplant & an average-sized head of cauliflower. Perhaps that was a bit more than the recipe called for because I needed to add an extra can of tomatoes. Will definitely make again! Pros: Easy & healthy; I felt good about eating it! Read More
Rating: 4 stars
10/29/2011
Very flavorful with lots of spice We enjoyed the dish but found it spicy. The type of curry powder you make or buy will flavor the dish so each person's rendition will be independent. I would recommend cutting the vegetables a small size so they cook quickly. It was very good and healthy. I used no salt added tomatoes cooked the chickpeas from dried and only - teaspoon of salt to reduce the sodium per serving content. It was served over brown rice. I'm not sure the curry powder needed to be toasted but the mustard seeds should be. Read More