Indian-Spiced Eggplant & Cauliflower Stew

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2 tablespoons curry powder

1 teaspoon garam masala

1 teaspoon mustard seeds

2 tablespoons canola oil

1 large onion, sliced

2 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3/4 teaspoon salt

1 1-pound eggplant, cut into 1-inch chunks

3 cups cauliflower florets

1 15-ounce can diced tomatoes

1 15-ounce can chickpeas, rinsed

1/2 cup water

1/2 cup nonfat plain yogurt


1. 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.

2. Transfer to a small bowl.

3. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.

4. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer.

5. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

Bon Appetit!

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