Indian-Spiced Eggplant & Cauliflower Stew

• curry powder, preferably hot Madras↗2 tablespoons
• garam masala↗1 teaspoon
• mustard seeds1 teaspoon
• canola oil↗2 tablespoons
• large onion, sliced↗1
• garlic cloves, minced↗2
• finely grated fresh ginger1 teaspoon
• salt↗3⁄4 teaspoon
• eggplant, cut into 1-inch chunks↗1 lb
• cauliflower florets↗3 cups
• can diced tomatoes15 ounces
• can chickpeas, rinsed↗15 ounces
• water↗1⁄2 cup
• nonfat plain yogurt (optional)↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat a Dutch oven over medium heat.

2. 2

   Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.

3. 3

   Transfer to a small bowl.

4. 4

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

5. 5

   Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.

6. 6

   Bring to a simmer.

7. 7

   Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.

8. 8

   Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.

9. 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.**