Vegetarian

Leslie's Spicy Cauliflower and Eggplant Chowder is for Dinner.

Leslie's Spicy Cauliflower and Eggplant Chowder takes 20 minutes to prepare.

Leslie's Spicy Cauliflower and Eggplant Chowder takes 20 minutes to cook.

Leslie's Spicy Cauliflower and Eggplant Chowder makes 6 servings.

The ingredients for Leslie's Spicy Cauliflower and Eggplant Chowder are:

1.0 serving(s) garam masala
1.0 tsp mustard, ground
2.0 tbsp Crisco Pure Vegetable Oil
1.0 large Onions, raw
1.0 tsp Ginger, ground
0.75 tsp Salt
3.0 cup, cubes Eggplant, fresh
3.0 cup Cauliflower, raw
1.0 cup Great Value Diced Tomatoes (in Tomato juice)
1.0 Cup Bush's Butter Beans, Baby
0.5 cup (8 fl oz) Water, tap

Here is how you make Leslie's Spicy Cauliflower and Eggplant Chowder:

1. In skillet, heat the gatam masala and mustard for about 1 minute. Set aside. 2. In large pot, heat oil. Add in garlic, ginger and salt and saut? until the onions are translucent and the garlic is aromatic. 3. Add in the cauliflower and eggplant and garam masala to the onions and garlic. 4. Stir in the butter beans and diced tomatoes. 5. Bring to a boil and reduce heat to a simmer, stirring constantly. 6. After reducing heat, cover and continue to simmer on a low to medium heat for 20 minutes. Stir occasionally. 7. Serve with or over Basmati Rice.Serving Size: 6 1-cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user LESLIEAVALENTIN.

The nutritional information for Leslie's Spicy Cauliflower and Eggplant Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 113.8

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 538.6 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 4.8 g
• Protein: 4.1 g

Leslie's Spicy Cauliflower and Eggplant Chowder is Indian cuisine.

The dietary needs meet for Leslie's Spicy Cauliflower and Eggplant Chowder is Vegetarian