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Indian-Spiced Eggplant & Cauliflower Stew

September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.6 (197 votes)

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.



READER'S COMMENT:
"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...
Indian-Spiced Eggplant & Cauliflower Stew

32 Reviews for Indian-Spiced Eggplant & Cauliflower Stew

09/21/2009
Anonymous

What is the difference between curry powder and garam masala?

virgomatic

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Susan Frost, Gainesville, FL

Comments
09/21/2009
Anonymous

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

Rachel

Comments
09/21/2009
Anonymous

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

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