Indian-Spiced Eggplant & Cauliflower Stew

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Hubby is the big curry fan and as he is also the one more lenient towards the veggie meals, this one is a winner with him.

INGREDIENTS:

  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds
  • 2 tablespoons canola oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon finely grated fresh ginger
  • ¾ teaspoon salt
  • 450g eggplant, cut into 2cm chunks
  • 3 cups cauliflower florets
  • 425g diced tomatoes
  • 425g chickpeas, rinsed
  • ½ cup water
  • ½ cup plain yogurt, (optional)

 

HOW TO MAKE IT:

  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.

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