Indian-Spiced Eggplant & Cauliflower Stew

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

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. 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.

Source: cami