Indian-Spiced Eggplant & Cauliflower Stew

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Indian-Spiced Eggplant & Cauliflower Stew

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-wheat couscous.

Serves 6

Prep Time 25 min

Total Time 40 min.

Ingredients

  • 2 tablespoon curry powder, preferably hot Madras (see Note)
  • 1 teaspoon garam masala, (see Tip)
  • 1 teaspoon mustard seeds
  • 2 tablespoon 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 c diced tomatoes
  • 1 15-ounce c chickpeas, rinsed
  • 1/2 cup water
  • 1/2 cup nonfat plain yogurt, (optional)

Cooking Directions

Step 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. Transfer to a small bowl.

Step 2

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.


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