Indian Spiced Eggplant and Cauliflower Stew
2 Tbsp hot curry powder
1 tsp garam masala
1 tsp mustard seeds
2 Tbsp canola oil
1 large onion, sliced
2 cloves garlic, minced
1 tsp finely grated fresh ginger
3/4 tsp salt
1 1lb eggplant, cut into 1 inch chunks
3 cups cauliflower florets
1 15 oz can diced tomatoes
1 15 oz cn chickpeas, rinsed
1/2 cup water
1. Heat 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 - about 3-4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender - about 15-20 minutes.
Top each serving with a dollap of non-fat plain yogurt if desired.
Am serving with whole wheat couscous.