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.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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
3/4 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
1/2 cup water
1/2 cup nonfat plain yogurt (optional)

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.

NUTRITION INFORMATION: Per serving: 198 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 31 g carbohydrate; 6 g protein; 8 g fiber; 605 mg sodium; 358 mg potassium.
Nutrition bonus: Vitamin C (60% daily value), Folate (22% dv), Iron (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat

TIP: 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.

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

Hot and spiceeeee!! Yummy

Anonymous, Charlotte, NC

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

This was wonderful. The vegetables turned out great and the spices were just right.

Rachel

This recipe was too spicey for my taste. Spice should enhance the flavor of the vegetables, not overwhelm them.

Susan Frost, Gainesville, FL

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

What is the difference between curry powder and garam masala?

virgomatic

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

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

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

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