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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 (259 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

34 Reviews for Indian-Spiced Eggplant & Cauliflower Stew

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
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

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