Indian-Spiced Eggplant & Cauliflower Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Eggplant and cauliflower are two of my favorites - so I had to post it. EatingWell Newsletter, 10/31/07. Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat. Ingredients:
2 tablespoons curry powder, preferably hot madras |
1 teaspoon garam masala |
1 teaspoon mustard seeds |
2 tablespoons canola oil |
1 large onion, sliced |
2 garlic cloves, minced |
1 teaspoon finely grated fresh ginger |
3/4 teaspoon salt |
1 lb eggplant, cut into 1-inch chunks |
3 cups cauliflower florets |
15 ounces can diced tomatoes |
15 ounces can chickpeas, rinsed |
1/2 cup water |
1/2 cup nonfat plain yogurt (optional) |
Directions:
1. Heat a Dutch oven over medium heat.
2. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
3. Transfer to a small bowl.
4. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
5. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
6. Bring to a simmer.
7. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
8. Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
9. **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.
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