Vegetarian

Indian-Spiced Eggplant and cauliflower stew is for Dinner.

Indian-Spiced Eggplant and cauliflower stew takes 30 minutes to prepare.

Indian-Spiced Eggplant and cauliflower stew takes 30 minutes to cook.

Indian-Spiced Eggplant and cauliflower stew makes 4 servings.

The ingredients for Indian-Spiced Eggplant and cauliflower stew are:

This recipe uses:
1/2 CUP PLAIN EVERYDAY WATER
3 CUPS of CAULIFLOWER FLORETS
1 15 OZ CAN CHICK PEAS, DRAINED AND RINSED which were NOT options in the Spark Database

2 TBS Curry powder
1 teaspoon GARAM MASALA
1 tsp Mustard seed,
2 TBS Canola Oil,
1 large onion, sliced
4 cloves Garlic, minced
1 tsp finely grated FRESH Ginger
1 1-pound Eggplant, cut into 1 inch chunks
3 CUPS Cauliflower, )
1- 15 OZ CAN DICED Tomatoes,
1 15 OZ CAN Chick Peas,DRAINED AND RINSED
1/2 cup water
1/2 cup Yogurt, plain, low fat

Here is how you make Indian-Spiced Eggplant and cauliflower stew:

Heat a dutch oven over medium heat. Add curry powder, garam masala and mustard seeds, toast, stirring until the spices begin to darken, abourt 1 minute. Transfer to a small bowl.--------------------------------------Add oil, onion, garlic, ginger and salt if desired to the pot and cook, stirring until softened, 3-4 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, 15-20 minutesTop each serving with a dollop of yogurt, if desired.Number of Servings: 4Recipe submitted by SparkPeople user RD03875.

The nutritional information for Indian-Spiced Eggplant and cauliflower stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.5

• Total Fat: 10.7 g
• Cholesterol: 1.8 mg
• Sodium: 98.7 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 12.0 g
• Protein: 11.8 g

The dietary needs meet for Indian-Spiced Eggplant and cauliflower stew is Vegetarian