Indian-Spiced Eggplant & Cauliflower Stew

• 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)

1. Heat a Dutch oven over medium heat.
2. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute.
3. Transfer to a small bowl.
4. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes.
5. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices.
6. Bring to a simmer.
7. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
8. Top each serving with optional dollop of yogurt; serve with basmatti rice & a loaf of 7 grain bread.
9. **Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It's in the spice section of most supermarkets and specialty stores.

curry powder, garam masala, mustard seeds, canola oil, onion, garlic, ginger, salt, eggplant, cauliflower florets, tomatoes, chickpeas, water, nonfat plain yogurt

Taken from www.food.com/recipe/indian-spiced-eggplant-cauliflower-stew-262660 (may not work)