I found this recipe at the Eating Well website (http://www.eatingwell.com/recipe/249483/indian-spiced-eggplant-cauliflower-stew/) and have made it a few times. I’ve made some modifications: more fresh garlic and ginger and I usually use home cooked chickpeas. Today I made this for the family get together in Belleville.
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon mustard seeds
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3/4 teaspoon salt
1 1-pound eggplant, cut into 1-inch chunks
3 cups cauliflower florets
1 15-ounce can diced tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup water
1/2 cup non-fat plain yogurt, (optional or nut based ranch dressing – makes it vegan)
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 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.
Kim Moreland says
I was at the gathering, and can testify that this was an amazing and very satisfying dish, with or without the yogurt!
What are the advantages of using home-cooked chickpeas vs. canned?
Jim Ekman says
Mostly: they taste better. You can season them while you cook them. Plus you can use leftover chickpeas to make hummus. I’ll add some posts about bean cooking soon. (and hummus recipes)