Indian-Spiced Eggplant & Cauliflower Stew - cooking recipe

Ingredients

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

Preparation

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.
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 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 optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
**Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.