- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 295.5
- Total Fat: 10.7 g
- Cholesterol: 1.8 mg
- Sodium: 98.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 12.0 g
- Protein: 11.8 g
Indian-Spiced Eggplant & cauliflower stewSubmitted by: RD03875
IntroductionThis recipe calls for GARAM MASALA WHICH IS NOT IN THE SPARK DATABASE,
Serving size is approximately 1 1/2 cups, I only had 1 cup. This recipe calls for GARAM MASALA WHICH IS NOT IN THE SPARK DATABASE,
Serving size is approximately 1 1/2 cups, I only had 1 cup.
This recipe uses:
1/2 CUP PLAIN EVERYDAY WATER
3 CUPS of CAULIFLOWER FLORETS
1 15 OZ CAN CHICK PEAS, DRAINED AND RINSED which were NOT options in the Spark Database
2 TBS Curry powder
1 teaspoon GARAM MASALA
1 tsp Mustard seed,
2 TBS Canola Oil,
1 large onion, sliced
4 cloves Garlic, minced
1 tsp finely grated FRESH Ginger
1 1-pound Eggplant, cut into 1 inch chunks
3 CUPS Cauliflower, )
1- 15 OZ CAN DICED Tomatoes,
1 15 OZ CAN Chick Peas,DRAINED AND RINSED
1/2 cup water
1/2 cup Yogurt, plain, low fat
Add oil, onion, garlic, ginger and salt if desired to the pot and cook, stirring until softened, 3-4 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, 15-20 minutes
Top each serving with a dollop of yogurt, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
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Member Ratings For This Recipe
This is a nice recipe, although I wish there were a bit more flavor. - 9/8/11
Reply from RD03875 (9/8/11)
You can add as much spice as you desire