Indian-Spiced Eggplant & Cauliflower Stew

From EatingWell: September/October 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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:

"My husband doesn't particularly like eggplant or cauliflower but he loved it. I couldn't get my 20 yr old son to stop eating it! I reduced the salt to 1/2 tsp because our canned tomatoes have plenty. The dollop of fat free yogurt was...

Indian-Spiced Eggplant & Cauliflower Stew Recipe

Comments

Comment	Posted
My husband doesn't particularly like eggplant or cauliflower but he loved it. I couldn't get my 20 yr old son to stop eating it! I reduced the salt to 1/2 tsp because our canned tomatoes have plenty. The dollop of fat free yogurt was perfect!	4 weeks 3 days ago
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!!	4 weeks 6 days ago
Wow, I followed this recipe completely and was not pleased at all. I suggest using chicken broth and omitting some of the veggies(chick peas, also was not pleased with the eggplant to be honest). The aroma of the stew was the best part of the meal though. The spices were good as well, but overall to me this recipe was a fail.	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
What is the difference between curry powder and garam masala? virgomatic	8 weeks 5 days ago
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	8 weeks 5 days ago
This recipe was too spicey for my taste. Spice should enhance the flavor of the vegetables, not overwhelm them. Susan Frost, Gainesville, FL	8 weeks 5 days ago