Directions:
- 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.
- 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 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 optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
- **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.03 Kcal (946 kJ) | ||
| Calories from fat | 58.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 10% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 0% | |
| Sodium | 561.9mg | 23% | |
| Potassium | 722.59mg | 15% | |
| Total Carbs | 33.21g | 11% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 2.1mg | 12% | |
| Calcium | 115.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 61.92 Kcal (259 kJ) | ||
| Calories from fat | 16.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 10% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 153.93mg | 23% | |
| Potassium | 197.95mg | 15% | |
| Total Carbs | 9.1g | 11% | |
| Sugars | 2.36g | 34% | |
| Dietary Fiber | 1.65g | 24% | |
| Protein | 2.97g | 22% | |
| Vitamin C | 9.8mg | 60% | |
| Iron | 0.6mg | 12% | |
| Calcium | 31.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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