2 tablespoons curry powder, preferably hot Madras 1 teaspoon garam masala1 teaspoon mustard seeds2 tablespoons canola oil1 large onion, sliced2 cloves garlic, minced1 teaspoon finely grated fresh ginger3/4 teaspoon salt1 1-pound eggplant, cut into 1-inch chunks3 cups cauliflower florets1 15-ounce can diced tomatoes1 15-ounce can chickpeas, rinsed1/2 cup water
1/2 cup nonfat plain yogurt, (optional)
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 reserved 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 a dollop of yogurt, if desired.
Eating Well
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This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2011.