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photo Indian-Spiced Eggplant & Cauliflower Stew Recipe | Say Mmm

Indian-Spiced Eggplant & Cauliflower Stew

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-
6 Servings - 40 min - eatingwell.com
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Servings:6  | Calories:204 | Total Fat:7g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 32g
11 %
Fiber 9g
36 %
Sugars 7g
---
Cholesterol 1mg
0 %
Sodium 663mg
28 %
Protein 8g
15 %
Calories:
41% Chickpeas
29% Others combined
20% Canola oil
8% Eggplant
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons curry powder, preferably hot Madras (see Note)
1 teaspoon garam masala, (see Tip)
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, (optional)

 Directions : View recipe directions on eatingwell.com
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