Indian-Spiced Eggplant & Cauliflower Stew

Indian-Spiced Eggplant & Cauliflower Stew

42 Reviews
From: EatingWell Magazine, September/October 2007

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 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons curry powder, preferably hot Madras (see Note)
  • 1 teaspoon garam masala, (see Tip)
  • 1 teaspoon mustard seeds
  • 2 tablespoons canola oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon finely grated fresh ginger
  • ¾ 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
  • ½ cup water
  • ½ cup nonfat plain yogurt, (optional)


  • Active

  • Ready In

  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 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.
  • 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 information

  • Serving size: 1⅓ cups
  • Per serving: 199 calories; 6 g fat(1 g sat); 8 g fiber; 32 g carbohydrates; 6 g protein; 85 mcg folate; 0 mg cholesterol; 7 g sugars; 460 IU vitamin A; 39 mg vitamin C; 67 mg calcium; 2 mg iron; 597 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat

Reviews 42

June 09, 2019
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By: VannieNY
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.
March 23, 2018
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By: Ann
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
March 04, 2018
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By: Billie
This is one I have made over and over. Serve over rice.
December 11, 2017
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By: Stacey Truly
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!
April 25, 2017
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By: amp1069
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.
December 31, 2016
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By: I love Lemons
This recipe turned out very bland. I wouldn't make it again.
December 29, 2016
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By: Bgee
It turned out great,happy will definately make it again
August 15, 2016
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By: Shelley Mason
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!
November 19, 2015
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By: Cat Cox-Carter
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.
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