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Indian-Spiced Eggplant & Cauliflower Stew

  • 25 m
  • 40 m
EatingWell Test Kitchen
“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

    • 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)

Directions

  • 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.
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