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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2007


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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; protein 6.3g 13% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 8.1g 32% DV; sugars 6.6g; fat 6.3g 10% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 459.6IU 9% DV; vitamin c 38.9mg 65% DV; folate 85.3mcg 21% DV; calcium 67mg 7% DV; iron 2.2mg 12% DV; magnesium 42.6mg 15% DV; potassium 349.6mg 10% DV; sodium 597.3mg 24% DV; thiamin 0.1mg 12% DV.

Reviews (42)

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42 Ratings
  • 5 star values: 15
  • 4 star values: 23
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
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
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
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
Rating: 5 stars
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
What is the difference between curry powder and garam masala? virgomatic Read More
Rating: 5 stars
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: 2 stars
This recipe turned out very bland. I wouldn't make it again. Read More
Rating: 5 stars
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
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