Indian Spiced Eggplant Cauliflower Stew
Ingredients
- 1 teaspoon mustard seeds
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons canola oil
- 1 1-pound eggplant, cut into 1-inch chunks
- 1 15-ounce can chickpeas, rinsed
- 2 tablespoons curry powder, preferably hot Madras (see Note)
- 1 large onion, sliced
- 1 teaspoon garam masala, (see Tip)
- 3/4 teaspoon salt
- 3 cups cauliflower florets
- 1 15-ounce can diced tomatoes
- 2 cloves garlic, minced
- 1/2 cup nonfat plain yogurt, (optional)
- 1/2 cup water
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