Indian-Spiced Eggplant & Cauliflower Stew

Ingredients

• Curry powder

  Spices

  2 tbsp or 13g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Canola oil

  2 tbsp or 28g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Cauliflower

  Raw

  3 cup chopped, or 321g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Water

  Plain, clean water

  ½ cup or 118g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ½ cup or 123g

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.
3. (source: http://www.eatingwell.com/recipe/249483/indian-spiced-eggplant-cauliflower-stew/)